some not-so-complimentary nicknames. “Open-arse” fruit, for example, by Chaucer. Or, from Shakespeare, more discretely, “open-etcetera.”
up. They allegedly also cook up into delicious tarts, jellies, “fools,” and the like. Here’s a simple recipe for a tart, dating back to 1660, from Robert May’s The Accomplisht Cook: “Take medlars that are rotten, strain them, and set them on a chaffing dish of coals, season them with sugar, cinamon and ginger, put some yolks of eggs to them, let it boil a little, and lay it in a cut tart; being baked scrape on sugar.”
blossom, opening singly and with white petals like a wild rose (a relative), is then framed by a whorled backdrop of forest-green leaves.
pear. These uncommon fruits all have excellent flavor and few or no pest problems (and play the leading roles in my book Uncommon Fruits for Every Garden). They also demand little expertise or time in pruning as compared with some of the common tree fruits.