medlar, Mespilus germanica

I recently planted a medlar, Mespilus germanica, at my (other) garden in
Savoie, France (NOT a mediterranean zone. It rains all the time!) Although
I've found quite a bit of information about medlars on the web, I would be
happy to hear about any tales, tips, etc. you might have. For instance, the
fruit must be "bletted" (rotted?) to be eaten, but for how long? Can
freezing substitute for traditional bletting? Wine is made or flavored with
them. Does anyone have a recipe? You can see I'm hoping for quick
production!

Thanks,
Susan Bouchez
Los Altos, California
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