I’ve Been Meddling
Don’t spend Autumn in front of the telly
Find some medlars to make medlar jelly
It’s worth it to create this culinary treat
Perfectly accompanying cheese and cold meat.
The medlar’s often likened to an ‘open bottom’
And only gets tasty when brown, squidgy and rotten
And don’t chew the pips which contain inside
Traces of prussic acid, HCN, (that’s cyanide.)
But ignore all that my friends, and don’t you fret
The secret of the medlar is to let it ‘blette’
Going from rock-hard to squidgy takes time and patience
Ready to make a jelly that’s a taste sensation.
- Category: Poetry
7 comments add one below
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Neville Hunt 5 months ago
All true of course. It hasn’t made me very popular in the kitchen... but Mrs H loves medlar jelly, so I’m tolerated!
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Jamie Clapperton 5 months ago
Sounds like the end result was worth it but I don't think I;ll be trying it any time soon! :-)
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Neville Hunt 5 months ago
Are you maybe a tiny bit bit worried about the cyanide Jamie?
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Jamie Clapperton 5 months ago
I was thinking more of the smell. . But the cyanide might be an issue too ☺
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Neville Hunt 5 months ago
The smell is very pleasant... and the open bottom is merely visual.... it’s an odd looking fruit... no other senses have been harmed in the making of this epic jelly!
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Jamie Clapperton 5 months ago
I have a clearer picture now Now Neville thanks. ☺
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Jamie Clapperton 5 months ago
May try it after all then though still a bit scared of the cyanide....
