- 4 quinces, fur/down rubbed off and roughly chopped (weigh and make a note, no more than 1 kg)
- 1 lemon, flesh and pips only
- 80 g water
- 750 g sugar, approx
- Chop in two batches 10 - 20 seconds Speed 6 with lemon. You want it finely chopped but not puree mush!
- Place all chopped quince mixture into TM bowl, add water, scrape sides of bowl, wash and dry lid and MC. Cook 30 minutes 100 degrees Speed 3 until perfumed aromas are present.
- Carefully turn dial up to Speed 6-7 and pulverise 20 - 30 seconds until desired texture is reached and all pips etc are finely chopped. Check and repeat if desired.
Add sugar (approximately 75% of raw quince weight) ie 750g sugar if there was 1kg quince placed into bowl at the start.
Combine on Speed 3 for 5 - 10 seconds, scrape down sides of bowl and rinse lid to remove sugar/fruit particles.
NB: Washing lid/scraping sides assists in reducing contamination and will aid in maintaining storage life of end product.
Insert Butterfly, with MC off, place Varoma (bowl part only with no lid on will allow steam to escape and reduce splatter) cook 30 - 45 minutes at Varoma temperature[/b] (115 degrees for Model 5) Speed 2 until desired colour, texture and moistness is reached. Cook another 10 - 15 minutes if required.
NB: Using the Butterfly increases the rate of evaporation and reduces the chance of it sticking.
If you remove the Varoma/TM Lid a few times and shake the water off you will get rid of the moisture much more efficiently and reduce the cooking time.
- Quickly scrape into containers of choice to cool/dry out. Shallow tray/molds lined with greaseproof paper (paste depth is usually 1-2 cm), no lining required if using silicone bakeware, small tubs or jars will also work well.
Air dry mixture in a warm place if necessary. Your kitchen bench top, sunny window, mantelpiece etc for as long as required (time will depend on residual moisture) or in a low oven.
Store in an airtight container - keeps a year if not contaminated.
New quinces that have greenish tinges on the skin improve pectin set as does using the skin, cores and pips. After pulverising, texture will be good with a little “grittiness”.
Quinces are considered a high pectin fruit and the addition of acid is essential to trigger the pectin reaction with the high sugar level to result in good density/chew.
Juice also assists with colour change to ruby red, if your lemon is small or "dry", add extra juice or the flesh of another lemon.
Lemons (or limes will work too) need to be fresh (supermarket is fine, just not sitting on the counter for weeks/bottled) as acidity drops with age.
No lemons/limes? Use 1/2 teaspoon Citric Acid instead.
Test set on a cold (refrigerated) saucer. Raw quince moisture level and amount of pectin present will influence time to cook and dry.
Un-pulverised “bits” will be captured in the butterfly as it stirs through in the last cook.
To utilise bowl residue, don’t wash, make custard or poach some quinces in the basket or make quince jelly.
Excellent served with game or as part of a gravy/glaze or on a cheese board or add a small piece to Thermomix Custard for a delicious flavour boost.
I make mine in small 50g disposable containers and take them to friends as a dinner party gift.
Cost is about $7 for 1000g vs $5 for 100g in the shops!
Your vote and comments are always appreciated!.....Happy Cooking
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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