| Prep: 10 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 3g | 1.5g | 28g |
| sugars | fibre | protein | salt |
| 23g | 2g | 1g | 0.02g |
Welcome to the magic that is the Baked Red Medlar with Honey recipe. This simple yet flavorful dish, reminiscent of my Cuban roots, presents an enticing blend of sweet and tart, with a sublime layer of spice. The medlar, a uniquely tropical fruit, marries beautifully with the richness of honey and the citrusy spark of lemon. Let’s dive into why this recipe holds a special place in my heart and kitchen.
A Culinary Bridge between Memories and Tastes
There’s a certain comfort in the culinary traditions we stem from. For me, growing up in a Cuban-Spanish household in Miami meant a cheerful riot of flavors, where Spanish tapas met Caribbean delights. This Baked Red Medlar with Honey recipe reminds me of those sunny afternoons at my abuela’s house, where food was not just a meal, but a celebration of our heritage.
The medlar, a fruit not commonly known in other regions of the world, is a staple in Cuban diets. When baked, it unveils a unique sweetness which is beautifully accentuated by the honey, and the hint of cinnamon and nutmeg adds an exciting note of warm spice.
Health Benefits of Baked Red Medlar with Honey
Aside from the nostalgia it evokes, I also love this dish for its meritorious health benefits. The medlar fruit is packed with antioxidants and fiber, which aids in digestion and promotes a healthy heart. The honey, in addition to lending a rich sweetness, is known for its anti-inflammatory properties and ability to boost immunity.
Pairing Possibilities
Given the unique flavor profile of the Baked Red Medlar with Honey, it’s easy to pair with a variety of other dishes. It’s wonderful with a scoop of vanilla ice cream for a refreshing dessert. For a savory pairing, try this dish with Spanish-style roast suckling pig – the sweetness of the Medlar and honey perfectly complements the rich, succulent meat. Or, make it a part of your tapas spread and pair it with cheeses, or a glass of chilled white wine, to bask in its full glorious flavor.
Food is, for me, not just a path to satiate hunger but a journey, a dance of flavors that are both familiar and exciting. Each bite of this recipe carries the rhythm of this dance, a tune that’s as ambrosial as it is comforting.
What You’ll Need
- 2 cups red medlar fruits
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsalted butter, cubed
- 1/2 cup water
- Zest of 1 lemon
- Mint leaves for garnish (optional)
Method
Step One
Preheat your oven to 180°C (350°F). While waiting, rinse the red medlar fruits under cold water. Make sure to drain well and set them aside.
Step Two
In a small saucepan, combine the honey, the lemon juice, ground cinnamon, ground nutmeg, and water. Heat the mixture over medium heat, stirring continuously, until well combined and heated through.
Step Three
Transfer the red medlar fruits to an oven-safe baking dish. Pour the heated honey mixture over the fruits, ensuring they are all well coated. Dot the fruit surface with cubes of unsalted butter.
Step Four
Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the fruits are soft with the honey mixture forming a syrupy consistency.
Step Five
Take the dish out of the oven carefully, as the syrup will be hot. Sprinkle the lemon zest evenly over the hot fruits. Let it cool down for a few minutes before serving.
Step Six
Serve the baked red medlar fruits with the syrup on top. If wanted, garnish with fresh mint leaves for an added pop of fresh flavor. Enjoy this delectable dessert while it’s still warm.
