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Apple and ginger paste


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Ingredients

40 portion(s)

Apple and ginger paste

  • 80-100 g fresh ginger, peeled and cut into pieces
  • 1 Pear, (approx. 170 g), unpeeled, cut into quarters and core removed
  • 5 granny smith apples, (approx. 550 g), unpeeled, cut into quarters and cores removed
  • 1 lemon, zest only, no white pith
  • 40 g lemon juice, (approx. 1 lemon)
  • 120 g water
  • 600-700 g white sugar, (weight is approximate)
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Recipe's preparation

    Apple and ginger paste
  1. Line a shallow baking tin (25 x 16 cm) with baking paper and set aside.

  2. Place ginger into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

  3. Add pear, apples, lemon zest, lemon juice and water and chop 10 sec/speed 5, then cook 30 min/100°C/speed 1. Transfer into a jug.

  4. Weigh apple and ginger mixture back into mixing bowl, noting the final weight (mixture should weigh approx. 800-900 g). Add 3/4 of the total mixture weight in sugar (approx. 600-700 g) and purée 15 sec/speed 8.

  5. Cook 99 min/100°C/speed 3, or until set (see Tips), placing simmering basket instead of measuring cup onto mixing bowl lid.

  6. Pour into prepared baking tin and allow to cool to room temperature (approx. 2 hours), then place into refrigerator to set for at least 2 hours.

  7. Once set, serve immediately or store in refrigerator until ready to serve.

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Accessories you need

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Tip

Setting point test: place a saucer into the freezer (5-10 minutes). Place 1 tsp paste onto the chilled saucer. When paste on saucer is cool, push it with your finger. If the paste wrinkles, it is set. If not, continue to cook for 10 minutes or until required consistency is achieved.

The pectin in the fruit is what helps your paste to set firm. It is best to use slightly under-ripe fruit in this recipe, as this has higher pectin levels than ripe fruit.

Serve apple and ginger paste with cheese and crackers or give as an edible gift to friends and family.

You can cut your Apple and ginger paste into a circular shape or smaller rectangular pieces, using a cookie cutter or a clean, sharp knife.


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.

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Comments

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  • I made this last night and Oh my gosh yum. I have...

    Submitted by Sharon1315 on 17. July 2018 - 11:28.

    I made this last night and Oh my gosh yum. I have cut into square bits and wrapped in baking paper. Some in the freezer and some in the fridge. Looking forward to many a cheese platter with this. Cooked as per instructions just added and extra 10mins to cooking time.

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  • Redsuzie: I have frozen plum paste before and it...

    Submitted by Lecornd on 31. January 2018 - 13:57.

    Redsuzie: I have frozen plum paste before and it is perfect. I'm sure it would be fine. Good luck!

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  • Did anyone else find 40g of

    Submitted by DanaJessie on 24. September 2016 - 14:21.

    Did anyone else find 40g of lemon too much? 

    Im currently cooking for 30mins and it smells like when I clean my thermomix. Wondering whether I should start again with less lemon? 

     

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  • OK, so the paste didn't

    Submitted by Ronnirob on 14. June 2016 - 00:47.

    OK, so the paste didn't freeze into a solid mass (I assume this is due to the high sugar content), it stayed exactly the same.

    The good thing was that I didn't have to wait for it to thaw, I ate it straight aw

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  • I store my quince paste using

    Submitted by AMG86 on 13. June 2016 - 20:17.

    I store my quince paste using a $59 Kmart vacuum sealer so i imagine it would work for this too. My paste stores for 12 months using the sealer 

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  • I just wrap in baking paper &

    Submitted by JanBlam on 10. March 2016 - 05:57.

    I just wrap in baking paper & put in sealed container in fridge. Great recipe

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  • Hi, The paste is best stored

    Submitted by Thermomix in Australia on 7. January 2016 - 13:27.

    Hi,

    The paste is best stored in a sealable container in the refrigerator.

    Kind regards,

    Thermomix Head Office

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  • Good question. I have some

    Submitted by Ronnirob on 3. January 2016 - 13:51.

    Good question. I have some left over so I've just cut a piece, wrapped it in cling wrap and put it in the freezer. I'll let you know how it goes.

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  • Has anyone frozen this

    Submitted by Redsuzie on 3. January 2016 - 12:33.

    Has anyone frozen this paste?  I was thinking of putting into little round containers and freezing for use when I want it. Anyone tried this?

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  • This is truely amazing! I

    Submitted by Thermo-lish on 3. January 2016 - 10:39.

    This is truely amazing! I have made it so many times over the festive season and everyone has loved it! Even poeple that don't like ginger love it! I have made it with less ginger and also with less sugar and every time it works out really well! I do find that I have to  cook it for an extra 10mins but it is really easy and tastes amazing! Will continue to make this for every social gathering! WINNER!

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  • I have cooked and cooked -

    Submitted by Lyn H on 22. December 2015 - 18:32.

    I have cooked and cooked - over an extra hour so far and the drop of paste on saucer is still not wrinkling ... what should I do ?  Don't know if there is a limit to the extra cooking - maybe it will not set no matter how long Zi cook it.

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  • Oops. Forgot to rate

    Submitted by Ronnirob on 16. December 2015 - 16:45.

    Oops. Forgot to rate tmrc_emoticons.p

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  • Easy and super tasty. I

    Submitted by Ronnirob on 16. December 2015 - 16:41.

    Easy and super tasty. I poured the hot paste straight into little shallow, plastic, round containers, that way they are ready to pop onto the platter with the cheese and crackers plus they are easy to store in the fridge.

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  • I am not a lover of ginger

    Submitted by janewilson on 15. December 2015 - 17:04.

    I am not a lover of ginger but my family are and they loved this. Could all so be used as a jam on toast or scones 

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  • Paste has a nice taste and

    Submitted by amyk11 on 13. December 2015 - 21:34.

    Paste has a nice taste and does make a lot. I didn't check the paste to see if it was cooked as suggested due to looking after a screaming baby, and did cook for 99 mins but it didn't set. What a shame.

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  • I made it and it turned out

    Submitted by NicJ on 13. December 2015 - 19:29.

    I made it and it turned out great but now I have no idea how to store it either, or whether I can gift it without it going runny.  Suggestions or comment anyone?

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  • I am curious to know too :) 

    Submitted by emmarc on 8. December 2015 - 17:28.

    I am curious to know too tmrc_emoticons.)  Have you made this yet? How are you storing it?

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  • Rosearee, that's just a typo

    Submitted by BJS on 3. December 2015 - 15:13.

    Rosearee, that's just a typo - it should read '&', as in 'and'

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  • do you have to keep this in

    Submitted by fischerd on 30. November 2015 - 14:30.

    do you have to keep this in the fridge once made?

     

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  • I love the sound of this

    Submitted by rosearee on 29. November 2015 - 07:37.

    I love the sound of this recipe and would like to try it today. Can you tell me what &amp,amp' means - listed as part of the pear and apple content in the ingredients list.

    Thank you,

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  • I used the recommended amount

    Submitted by FeedingTheBear on 28. November 2015 - 13:03.

    I used the recommended amount of ginger and the flavour was just perfect! This paste was absolutely delicious with aged cheddar and crackers. Definitely one for the upcoming festive season - one batch will see you through quite a number of cheese platters!

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