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Wash the medlars, cut them in half, and remove the pits. Then slice them thinly.
Arrange the medlar slices on a plate or a nice serving platter.
Add a drizzle of peach-apricot balsamic vinegar to bring out their natural sweetness.
Sprinkle with a few mint leaves and some slivered almonds or pistachios, as desired.
Serve well chilled and enjoy immediately.
