- TM 31
Ingredients
Pear and ginger paste
- 10-12 cm fresh ginger, peeled and roughly chopped, plus extra to taste
- 5 pears, quartered and cored
- 1 apple, quartered and cored
- 1 lemon, zest only, grated
- 40 g freshly squeezed lemon juice
- 120 g water
- 600 - 700 g sugar, to taste
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a shallow 20 x 30cm baking tray with baking paper and set aside.
With blades rotating on speed 6, drop ginger through hole in mixing bowl lid to grate. Scrape down sides of bowl.
Add pears, apple, lemon juice, lemon zest and water cook 30 min/100/speed 1.
Remove mix from mixing bowl. Activate the scales function and weigh the mix back into mixing bowl (it should weigh about 800-900g), add ¾ of the total weight (about 600-700g) in sugar and blend 15 sec/speed 8.
With MC removed and TM basket on mixing bowl lid, cook 60 min/100°C/speed 3. Carefully taste the hot paste and add extra zested ginger if needed, then cook a further 60 min/100°C speed 3 or until cooked (please refer to tips below).
Pour into prepared baking tray and place in refrigerator to set for a minimum two hours. If the paste has not fully set, it may need to dry out prior to serving (please refer to tips below).
Once set, slice and serve immediately or store in the refrigerator until ready to serve.
Pear and ginger paste
Tip
Serve pear and ginger paste with cheese and crackers or give as edible gifts to friends and family.
To check if your paste is cooked as required in Step 5, place a drop of the mix into cold water and allow to cool. Once cooled, remove the drop and check the texture. The paste should be slightly firm to touch. If it is not yet firm, return to cook for a further 60 minutes, as per recipe above.
Depending on the pectine levels in the fruit used, some pastes may not fully set firm in the refrigerator. If this is the case, you can dry out the paste. To do this, turn the paste out onto a baking tray lined with baking paper. Leave the top uncovered, or cover loosely with a tea towel. Place paste in a warm area to dry for a day, an oven that you have just turned off is ideal. The next day, flip the paste over onto another lined tray, dry what was the underside for a further day.
All ingredients used are organic and/or locally sourced, where possible. This recipe is gluten and dairy free.
Thermomix Model
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Recipe is created forTM 31
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Comments
So easy and really delish! Yum-o with cheese
Didn't work out for me even with extra time in Thermo and 2 hours in the oven. Couldnt get it to set!
How long does this keep in the fridge?
Thanks
Jodie
Despite the extra cooking time and throwing in lemon seeds (for extra pectin) it didn't set anything more than a jam. I reduced the sugar and water by half and doubled the ginger (I do like the ginger hit!). Still it was lovely flavour despite the jammy consistency and when putting it in the small plastic takeaway pots you buy at Woolies, it's the perfect amount for a cheese platter. Great for gifts. I often get asked for more when I've taken it to people's places. Next time I won't be adding water and still halving the sugar.
Nice recipe thanks for sharing. Mine set perfectly.
Delicious! I added 15 grams of pectin powder ( jamsetta) to help set as I used bottled lemon juice, my lemons were all dry on the inside but ok for zest. Turned out so yummy , couldn't stop eating out of bowl ! Will definitely make again in little plastic pots as suggested, and slightly runnier as a jam
It doesnt set firm like jelly but rather it goes sticky like honey,I cooked it for a total of 3 hours
BTW the drying out tip doesnt work! basically all I have now is pear & ginger jam!
Set beautifully, very similar to the quince paste in In the mix.
Hi, Just wondering if the fruit should be peeled or not? Recipe doesn't specify so I would assume not?
Thanks
Made this and it turned out great. The instructions are great, providing clear information.
i think you need the high sugar so it will set, so I wouldn't reduce like other comments suggest.
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