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Spiced Quince Paste

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Ingredients

16 portion(s)

Thermamazing Spiced Quince Paste

  • 5 quinces, approx
  • 700 g water
  • 1 star anise
  • 10 cloves whole
  • 2 cinnamon quills
  • 8 pods cardamon pods, bruised
  • 1 vanilla bean, split
  • 800 g sugar, I use raw
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  • 6
    1h 25min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Sooooo easy, delicious and sooooo worth it! Never pay $69 per kilo again!!

  1. Weigh 1600g whole quinces in your Varoma. Quarter, peel and core the quinces; popping the peels and cores into your Thermomix bowl. Throw away any rotten bits. Place the peeled quince quarters into your Varoma.

    Blitz the peels and cores for 5 seconds Speed 10.  Scrape down, and add 700g water, the star anise, cloves, cinnamon quills, cardamon pods and the split vanilla bean.

    Place the Varoma containing the quinces into position, and cook for 25 minutes Varoma temp. Speed 1.5. 

    Remove the Varoma. Using the spatula on the steamer basket over a large heatproof bowl, strain the spices, peels and cores into the steamer basket.  Careful, it's hot!  Using a wooden spoon or a silicone spatula, carefully push down on the pulp to release more juice into the bowl.

    Rinse your Thermomix bowl and put in place; tare your scales to zero; then carefully add the cooked quinces then the reserved spiced juice (add the juice last to avoid splashing of hot liquid).  The fruit and juice combined should weigh approx. 1200g.

    Add 800g sugar (white or raw) - you could cut this back to 750g, the quince paste will still set.

    Pop on your lid, and put the rinsed steamer basket on top (instead of the measuring cup)

    Cook for 50 minutes at Varoma Temperature Speed 5.

    Carefully pour the boiling hot deliciousness into a baking paper-lined 40cm x 20cm metal baking tray.  Pop into the fridge to cool and set before slicing and enjoying.

    I keep my spiced quince paste in the fridge, in an airtight container, with baking paper separating the layers.

    It will keep in the fridge for 12 months - until it is quince season again.  Perfect for adding to your Christmas hampers!  Enjoy xxx

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Accessories you need

  • Varoma
    Varoma
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  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

When slicing your delicious Spiced Quince Paste, reserve any uneven bits to add to muffins, cereal, muesli bars, cakes, banana bread, porridge, or smoothies.

Thin strips of this yummy Spiced Quince Paste is also delicious as a fruit leather in lunchboxes.

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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Comments

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  • It's nice to have a spicy flavour to cut through...

    Submitted by Betstrath on 20. April 2018 - 14:41.

    It's nice to have a spicy flavour to cut through the sweetness. I used 2/3 sugar to fruit ratio, used less cloves and cardamon and 2 star anise. Added the juice of a lime to the final cook. Must be a deep pink colour and sticky. If not, cook for longer. Mine needed about 65 mins.

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  • I've tried a few quince paste recipies and I think...

    Submitted by PeppaPig on 7. April 2018 - 20:12.

    I've tried a few quince paste recipies and I think this one is the best. More effort/time than others but worth it for the perfect texture & taste.

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