Posted by Bee & John on June 9, 2012 at 7:00 PM
Hot on the success of my foray into the world of Quince paste... I wondered if you can make any other form of paste.
I had a kilo of green apples and some frozen raspberries and the rest, as they say, is history.
Using the In The Mix cookbook recipe for Quince Paste as a base I made this amazing paste, that turned out better than I could possibly have dreamed it possible. How would you use it? Use it as you would Quince paste... with cheese or on it's own with crackers or even on toast or pikelets, or scones - what ever you want really!
- 1 kilo of green apples
- 100g of frozen raspberries
- 350g of water
- 8-900g of sugar (I used raw but any would be fine)
- Peel and core the apples
- Put all the peel, the cores and the and 100g of raspberries into the TM bowl - chop for 10 seconds on 5
- add 400g of water to the bowl
- Put the lid on the thermomix bowl and the varoma in place on the top. Add the apple flesh in the varoma, being careful not to block all the holes at the bottom
- Cook on Varoma temperature, speed 2, for 15 mintues.
- Remove the varoma and set aside
- strain the core/peel/raspberry mixture from the TM bowl and retain the liquid (make sure you get as much as possible)
- Clean the TM bowl (just so that there is no gritty bits in there, don't be too stressed about it) and set the scales
- add the liquid and the apple flesh and note the weight. You will need to add 75% of the weight in sugar. (For instance, if the weight of the apple and syrup was 1200g, you will need to add 900g of sugar.)
- PUT THE THERMOMAT UNDER THE THERMOMIX TO REDUCE MOVEMENT. (I don't know if this is necessary, but the In The Mix quince paste recipe suggested it and I'm not game to try it without - maybe someone else can let me know)
- Cook for 50 minutes, Varoma temp, speed 5
Pour into an oiled container or one lined with plastic. (I used a cake tin lined with glad wrap) and allow to set. When COLD, cut into segments and wrap in cling wrap, then put in the fridge. This should last for months - IF you can resist it that long. I took a portion of this to a demo the day I first made it and it was a HIT!!!!!
HINT: I think I could have increased the amounts of the fruit/sugar by 50% (no need to increase the water as that is only for steaming and you'll be steaming for same amount of time) - if you do that, you might need to cook for longer