For the medlar ragout, first cut the medlars in half and clean them. That is, skin the medlars and remove the seeds and the membranes underneath. Remove any brown spots. Drizzle the flesh with a little lemon juice to keep it from discoloring.
When they are done cleaning, cut the fruit into quarters. Remove the seeds from the dates and cut them. Heat butter in a wide saucepan. Saute dates, cinnamon, medlars and orange zest in it for 2 minutes until soft. Add half of the wine and cook gently for another 2 minutes with the lid on. Stir the cornstarch in the remaining wine until smooth. Bind the ragout with it. Season with salt and honey.
Remove cinnamon stick and orange peel. Fold in the crème fraîche. Garnish medlar ragout with lemon balm.
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