- 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
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
Accessories you need
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.
Other users also liked...
- Nannie’s Relish - thermi converted using tinned tomatoes
- Capsicum Relish
- Tomato Salsa Dip
- Honey Soy Marinade
- Muliti-Purpose Yummy Green Sauce
- Variation Traditional Pan Juice Gravy
- Velveting marinade for 500g chicken
- Better Than French Onion Dip
- Nonno's Sauce
- CookiK8 Hummus
- Cheesy Cob Loaf Filling
- The Best/Easiest Creamy Garlic Sauce
- Parmesan cheese crisps
- Tostadas - Jo Whitton
- Spiced pear jam and chorizo
- Barbecued pork ribs
- Satay noodle salad
- Taco seasoning
- Chocolate fondant cake
- Cheat's sourdough
- Spicy beef noodle soup (TM6 only)- Chef Mark Southon
- Sous vide fillet of beef with mushroom custard (TM6 only) - Chef Mark Southon
- Mashed potatoes
- Chiang mai noodles
- Thai flavoured Pumpkin soup
- German Crust Bread
- Smoky Chipotle Venison Casserole
- Cheats Sourdough
- Spiced Pumpkin and Vegetable Soup
- Noodles with Soya Bean Soup (Korean Kong Guk Su)
- Pandan Chiffon Cake by Ivana
- Variation Quick and easy bread rolls
- Spinach ricotta star
- Garlic Rice
- Cauliflower, Zucchini & Fennel Soup
- Thermo Lex peanut bliss balls