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1 Fee’s Quince Paste

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Fee’s Quince Paste

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Ingredients

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Fee’s Quince Paste

  • 500 g quinces (approx. 3 small), washed, cored and roughly chopped (see General Tips)
  • 100 g water
  • 2 lemons, flesh only
  • 250 g sugar
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Recipe's preparation

    Fee’s Quince Paste
  1. Oil a lamington tin and set aside.

    2. Place quinces, water and lemons into mixing bowl and cook for 15 min | 100°C | speed 1 – 2. Purée for 1 min | speed 9.

    3. Push quince mixture through a fine-meshed sieve using the back of a large spoon. Rinse mixing bowl.

    4. Insert butterfly whisk. Place quince mixture into mixing bowl. Add sugar and cook for 60 min | 100°C | speed 1. Check to see if paste is cooked (see Tips). Cook for an additional 30-40 min |100°C | speed 1 until it is a delicate pink colour and sets in cool water (see Tips).

    5. Pour into prepared tin and set aside to set.

    6. When completely set, cut into pieces and store in the refrigerator.
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Tip

This is an amended version of 'Fee's Quince Paste', found on page 42 of Devil of a Cookbook.
TIPS:
- Quinces are in season during autumn. The whole quince can be used in this recipe, including the skin.
- To check if the paste is cooked, place a drop of mixture into cold water and allow to cool. Once cooled, remove drop and check texture. Paste should be slightly firm and a delicate pink in colour when finished.
- Extra cooking time may be needed if using older or very ripe quinces as they don’t contain as much pectin as slightly under-ripe fruit.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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  • Hi fellow users...

    Submitted by Thermomix in Australia on 22. May 2017 - 19:01.

    Hi fellow users

    As a result of your feedback we have retested this recipe and have made the necessary adjustments.

    For safety reasons we use 100°C, to ensure spitting does not occur as well as to adhere to the manufacturers recommendation.

    Please note the recipe has now been updated to reflect a longer cooking time which has yielded a much better result from the kitchen.

    Happy cooking!

    Warm regards
    Thermomix in Australia and New Zealand Headoffice

    Thermomix Head Office

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  • I put the temperature on

    Submitted by amyk11 on 12. December 2015 - 20:42.

    I put the temperature on varoma as suggested. It worked and tastes good

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  • I think this recipe requires

    Submitted by dianneb on 8. June 2015 - 18:02.

    I think this recipe requires Varoma temperature, not 100 deg as per the recipe.

    I cooked and cooked and it would not set.  Then looked at a few of the other quince paste recipes and they are mostly at Varoma temp.  Bumped the temp up for another little while.  Immediately got the "spitting" characteristic of quince paste, and it set right away.

    Tastes fabulous.  Very easy process.  Once you get the temperature right.  

    Also, think it would be good to chop the quince and lemons a bit, then add water to cook for the first step.

    Only question left for me:  with Varoma, use speed 1 or higher speed (3-4)?

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  • Hmmm...I cooked this today,

    Submitted by shellfish on 27. May 2013 - 19:03.

    Hmmm...I cooked this today, the first time exactly to the recipe except cooked it for 2 hours as was nowhere near done at the 45-60 min mark.   It still didn't set, so I'm actually drying it out abit in the oven at the moment.  It was just too pastey  and there was no way you could cut it to eat with cheeses.  The second round I actually used 750g quinces, 3 lemons and  350g sugar and cooked it for 3 hours!  Much better and I'm hoping this sets properly like quince paste should.  It also has a deeper colour.

    BTW I used the whole lemon and left the TM clear measuring cup out of the lid so that the steam could escape, so maybe that was your problem ChristinaRose??  I left skin on, but took core out. Also didn't push it through the sieve...no need as thermie had puréed it perfectly  tmrc_emoticons.)

    not an ideal recipe that's for sure and the first TM recipe that hasn't worked exactly as the recipe says...oh well.

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  • Hi ChristinaRose Did you keep

    Submitted by Thermomix in Australia on 24. April 2013 - 10:50.

    Hi ChristinaRose

    Did you keep the skin on and keep the core in?

    Thermomix Head Office

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  • I made this on the weekend

    Submitted by ChristinaRose on 22. April 2013 - 11:10.

    I made this on the weekend and it was a total disaster, pink and runny. Even after 90 mins cooking time!,

     

    ChristinaRose

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  • Can this be tweaked to make a

    Submitted by Debily on 25. January 2013 - 19:36.

    Can this be tweaked to make a pear or fig and walnut paste? If so do u know a recipe? 

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