By Robert J.Matthews
2 pounds fresh medlar pulp (about 4 pounds whole medlars) 1 cup brandy 1 cup apple juice 1 1⁄2 cups brown sugar 1 cup currants 1 cup golden raisins 1⁄2 cup chopped candied citron peel 1 cup chopped blanched almonds 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1⁄2 teaspoon ground cloves
If using whole medlars, blet the fruit until very soft and pulpy. Press through a sieve to remove skins and seeds, retaining just the pulp.
In a large saucepan, combine medlar pulp, brandy, apple juice, brown sugar, currants, raisins, candied citron, almonds, spices, salt, and citrus zest and juice.
Bring to a simmer over medium-low heat, then reduce heat and simmer gently for 30-60 minutes until thickened, stirring frequently.
Remove from heat and allow mincemeat to cool completely before transferring to jars or containers. Mincemeat will keep refrigerated for up to 4 weeks.
To use, spoon into pies, tarts, or pastries. Or serve spooned over ice cream, panna cotta, or pound cake for dessert.