Medlars with Mascarpone Cheese and Lemon Curd Stuffing


The wonderful part about Medlars with Mascarpone Cheese and Curd Lemon Stuffing is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Medlars with Mascarpone Cheese and Curd Lemon Stuffing is rich and flavorful. If you are searching for a fish dish that is creamy, packed with nutrients and has a hearty flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.


  • 1 jar medlars (in syrup, 750 gr)
  • 1/2 mascarpone cheese (terrine)
  • 4 lemons
  • 4 eggs
  • 200 grams powdered sugar (or white sugar)
  • 100 grams butter


  1. For the lemon curd, squeeze juice from lemons and grate lemon peel.
  2. Whisk eggs, adding sugar, lemon peel, and lemon juice.
  3. Heat mixture over very low heat and do not exceed 70°C (approximately 160°F) or the egg will curdle and the lemon curd can’t form.
  4. Stir constantly for about 10 minutes until mixture curdles.
  5. Once curd forms, remove from heat, and mix in butter.
  6. Set aside in refrigerator.
  7. Open jar of medlars and drain juice into a bowl.
  8. Mix mascarpone cheese with medlar syrup until mixture is thick and smooth.
  9. Fill medlars with mascarpone mixture and top with a spoonful of lemon curd.
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