3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

Poached Quince - TM6 Slow Cook, Blade Cover Method


Print:
4

Ingredients

1000 g

Poached Quince - TM6 Slow Cook, Blade Cover Method

  • 200-400 g sugar, to desired sweetness
  • 1 - 1.5 litres water, enough to cover your quince
  • 1000 g quince, scrubbed, peeled, cored and quartered
  • 1 dash lemon, Juiced
5

Recipe's preparation

    Thermomix cook
  1. Add sugar, lemon juice and water to TM Bowl, insert Blade Cover and bring to boil. Approx 5 minutes 100°C Reverse Speed 1.
  2. Scrub "fur" off quince with a brush/scrubby, peel, core and cut into quarters (or eighths if preferred).
  3. NB: Drop quince pieces into TM Bowl via lid hole as you prep them to prevent discolouration.
  4. Select SLOW COOK Mode 95°C 5 hours (check after 4 hours as yours may be done, or you might like to go longer!!).
  5. Syrup Reduction
  6. Pour syrup off into a shallow pan (fry pan works well) and simmer to desired syrup consistency.
    NB: You could skip this step if you don't want the sweet syrup richness!
10

Accessories you need

  • Varoma
    Varoma
    buy now
  • Butterfly
    Butterfly
    buy now
  • Measuring cup
    Measuring cup
    buy now
11

Tip

Flavourings - you might like a stick of cinnamon, vanilla, citrus zest, juice of orange, cloves or rose petal water?
Large volume - Reuse the syrup and cook a second batch BEFORE doing the reduction.
TM5 - Use Reverse Speed 1 and set Timer 99 min, Repeat, Repeat and possibly Repeat again until desired colour/texture!!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.