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Pear and ginger paste


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Ingredients

800 g

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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Recipe's preparation

    Pear and ginger paste
  1. Line a shallow 20 x 30cm baking tray with baking paper and set aside.

  2. With blades rotating on speed 6, drop ginger through hole in mixing bowl lid to grate. Scrape down sides of bowl.

  3. Add pears, apple, lemon juice, lemon zest and water cook 30 min/100/speed 1.

  4. 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.

  5. 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).

  6. 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).

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

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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.

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  • Despite the extra cooking time and throwing in...

    Submitted by Bevamy on 18. June 2017 - 19:01.

    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.

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  • Nice recipe thanks for sharing. Mine set...

    Submitted by Leanne31 on 31. March 2017 - 16:42.

    Nice recipe thanks for sharing. Mine set perfectly.

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  • Delicious! I added 15 grams of pectin powder (...

    Submitted by Ilovegreen on 2. January 2017 - 13:44.

    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 😊

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  • It doesnt set firm like jelly

    Submitted by leojim on 20. March 2015 - 11:23.

    It doesnt set firm like jelly but rather it goes sticky like honey,I cooked it for a total of 3 hourstmrc_emoticons.(

    BTW the drying out tip doesnt work! basically all I have now is pear & ginger jam!

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  • Set beautifully, very similar

    Submitted by carlalusty on 23. August 2014 - 13:32.

    Set beautifully, very similar to the quince paste in In the mix.

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  • Hi,  Just wondering if the

    Submitted by Connockety on 19. May 2014 - 15:50.

    Hi,  Just wondering if the fruit should be peeled or not? Recipe doesn't specify so I would assume not?

     

    Thanks

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  • Made this and it turned out

    Submitted by Kelly247 on 16. March 2014 - 09:19.

    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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  • very yummy loved it but I

    Submitted by Kaitster on 21. May 2013 - 18:59.

    very yummy loved it but I used 400g of sugar as the original amount I thought was extreme and it was sweet enough Big Smile

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  • Can you please let me know if

    Submitted by ADC on 29. April 2013 - 12:20.

    Can you please let me know if this can be done with raw honey to make it GAPS diet friendly?  Thank you  Althea

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  • The resulting mixture for

    Submitted by neleh on 28. April 2013 - 20:34.

    The resulting mixture for this recipe turned out way too wet and failed to set despite extra time in the Thermomix. I also gave it 12 hours in the oven at 90 in an effort to reduce the liquid content with little improvement.  Next time I will try this recipe I will use less water and sugar, as I found this way too sweet.

     

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  • Really yummy!  I put them

    Submitted by strain32 on 28. April 2013 - 16:35.

    Really yummy!  I put them into mini moulds so I didn't have to slice it - works a treat!  Thank you  tmrc_emoticons.)

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  • OK - all organised.  Pears -

    Submitted by Ros Teirney on 26. April 2013 - 22:13.

    OK - all organised.  Pears - check.  Well, I hope they're the right variety.  I had a moment in the supermarket wondering if I'd forgotten to write down which ones to buy but thankfully the recipe has left it open.  Ginger - check.  Everything else - check.  All that is holding me up now from getting in and making this yummy-sounding recipe is my very full diary.  MUST MAKE SOON.  Thanks for inspiration and recipe!!

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


     0438 240 125


     


     

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  • Very nice cooked it as the

    Submitted by Tiani on 23. April 2013 - 07:21.

    Very nice cooked it as the recipient said and turned out prefect. Very yummy 

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  • Just checking it is 60min

    Submitted by angielouise2001 on 21. April 2013 - 19:36.

    Just checking it is 60min extra cooking if not quite firm? Is it possible to overlook it? Thanks, Angie

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