An English fruit that is so worth making the most of during the next couple of months whilst they are in season.
When ripe, they have a wonderful fragrance, with a smooth yellow skin, but raw the flesh is hard and bitter. However, when cooked the flesh develops a deep flavour and turns a golden pink. Do take care though when chopping as they are hard to slice.
Bake in a low oven with a glass of marsala and drizzle of honey or maple syrup. They don’t fluff up like an apple but have a texture of melting fudge and are delicious with a splash of cream.
Adding one to your apple pie or tart will give a subtle fragrance to the filling, or poach and then use in a ginger cake results in a lovely moist cake
For savoury dishes, try in a lamb tagine as delicious alongside cinnamon and ginger.
They contain a high level of pectin so work very well for making jellies, jams and other preserves – such as membrillo, the Spanish paste that is usually served with cheese like a Manchego.
They also pickle well and make a good match with cold pork or beef.