Quince Paste | TMix+
Preserves

Quince Paste

Time: 20 minutes prep; 72 minutes in the Thermomix
Yield: 600 grams

The mix-and-cook facility of the Thermomix makes apparently tricky orchard fruit pastes a cinch.

Quince paste should be firm, even-textured, slightly grainy and deep red in colour. Served with soft cheese and the best, crusty bread or crisp, it’s a matchless end to a meal. It also offers a way for cunning cooks to sneak a little year-round quince magic into anything from slow-roasted lamb to pan-cooked duck breasts. Simply reconstitute a little paste with water 
(or good-quality vinegar, or freshly squeezed orange juice) over low heat until it’s at whatever consistency you require for basting, or to deglaze a pan to make a deliciously perfumed sauce.

Apple and pear pastes are rarely, if ever, found in shops so they are well worth making at home, not just for your own pantry but as gifts for friends who love cheese. The natural tartness of Granny Smith apples balances the paste’s sugar content; for pear paste, we find green-skinned varieties such as Williams or Packham work best.

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Quince Paste
Ingredients
600 grams quince flesh, about 4 medium sized fruit
200 grams water
40 grams lemon juice
450 grams white sugar
Method
  1. Wash the quinces, rub the fur off but don’t peel them. Cut into quarters, remove seeds and seed casing. Cut the quince flesh into chunks that fit through the hole in the Thermomix lid.
  2. Place the quince into the Thermomix bowl and chop 5 seconds/speed 5.
  3. Scrape down the bowl and add the water. Cook for 10 minutes/100 degrees/speed 1 with the MC in place. If not completely soft, cook for a further 5 minutes.
  4. Puree the mixture 10 seconds/speed 8, then scrape down the bowl and repeat—be careful, the mixture will be extremely hot and the machine may need steadying. The quince should be a smooth pale yellow-green puree. It’s important there are no lumps before adding the sugar.
  5. Add the lemon juice and sugar then mix 5 seconds/speed 3.
  6. Cook for 20 minutes/Varoma/speed 2 with the MC out and the TM basket on top to contain splattering. After 20 minutes, scrape down the bowl and stir the mixture around a little. Repeat the cooking process twice more so that the paste has 60 minutes total cooking time, remembering to fully re-set the Thermomix each time.
  7. After the third 20-minute bout the paste should be very thick, deep crimson with lava-like bubbles. It will be extremely hot. Place a small amount on a saucer in the fridge and leave a few minutes. It should very quickly set into a firm paste that can be cut cleanly with a knife. If not, the paste may need 5 minutes or so more cooking to get a really firm set.
  8. Pour the molten mixture into a shallow container lined with baking paper. Give it a few sharp raps on the bench to get rid of any air bubbles and allow it to cool and set firm overnight. Store well wrapped in a cool, dry place. The paste will keep indefinitely.

AND … I prefer to cook the paste in three 20-minute periods rather than the full 60 minutes at once so I can keep an eye on its progress, give it a stir, check how the colour is progressing, scrape down the bowl in between and keep the splattering under control.

15 Comments

RoseP's picture
RoseP 2 years 2 months ago

I had never made quince paste before, eaten plenty (thank you Maggie Beer) and read that Nigella was positively evangelical about them, so armed with your recipe and with two lonely quinces hiding in the fridge I thought I'd give it a go.

I halved the recipe but followed the method exactly - one hour later perfectly bronzed and set quince paste. (made approx 400g )

I'm buying more quinces tomorrow and making batches for all my friends and family.

Shell's picture
Shell 1 year 10 months ago

A great pressie when heading to friends' places for dinner as a little host present!

TMixPlus Team's picture
TMixPlus Team 1 year 10 months ago

We agree Shell. Thanks for the positive feedback.

Sue Lovering's picture
Sue Lovering 1 year 5 months ago

BEST quince paste recipe . Perfect! I poured it into my silicon small log tray and just peeled out individual portions. A great gift .

TMixPlus Team's picture
TMixPlus Team 1 year 5 months ago

Thanks Sue Lovering for your compliments! We're so glad you enjoyed.

TMixPlus Team's picture
TMixPlus Team 1 year 5 months ago

Thanks Sue Lovering for your compliments! We're so glad you enjoyed.

JillyB100's picture
JillyB100 1 year 4 months ago

This recipe is the BEST I`ve come across for making quince paste! I made three lots this morning and the only modification I made was to stir the lemon and sugar into the mixture with a spatula because the Thermomix wasn't managing it at Speed 3. I was conscious of not wanting to create big boiling bubbles if I increased the speed. Doing three 2o minute sessions worked the best for me aa suggested.

I had made two batches last week and enjoyed giving them away to family, friends and new acquaintances. I found it makes a great 60th birthday present coupled with some artisanal cheese.

On the strength of this recipe, I have taken out a subscription to your magazine and can`t wait for the first copy to arrive. I feel your publication is what I have been looking for. I love trying new recipes but as a country cook, I also want my old favourites tweaked for the Thermomix.

TMixPlus Team's picture
TMixPlus Team 1 year 4 months ago

JillyB100 Thank you so much for your comments and we're thrilled that you've joined the TMix+ community and taken out a subscription. We hope you enjoy your first magazine and look forward to you sharing more comments regarding other TMix+ recipes you try.

domkel1's picture
domkel1 6 months 1 week ago

I just made this exactly as per the recipe, I did cook the extra time at step 3, and a little additional time at step 7. It has come out very grainy, I'm quite surprised by the texture, it's not like the texture of any quince paste I've tried before

TMixPlus Team's picture
TMixPlus Team 6 months 1 week ago

Thanks for taking the time to comment on this recipe domkel1 . We're surprised to hear this as it's one of our most popular recipes. Did you remove the 'fur' from the quince first? Did the sugar appear to be dissolved?

amcwam's picture
amcwam 6 months 8 hours ago

I made this today, exactly as written, and it came out perfectly. As have all of your other recipes that I've tried. Great, thanks!

TMixPlus Team's picture
TMixPlus Team 5 months 4 weeks ago

amcwam yay! Glad you enjoyed and thanks for taking the time to let us know.

Granilma's picture
Granilma 4 months 1 week ago

So much easier with the thermomix!

I had to cook much longer as I didn’t ‘get’ that Varoma temperature was at the high end of the temp range and couldn’t work out why the paste was not ‘molten’ and setting.

Armstrong's picture
Armstrong 2 months 2 days ago

Can you confirm whether caster sugar was used or jam setting sugar. I am just in t midst of us8ng jam setting sugar and wondering if I should not cook for as long

gjungwirth's picture
gjungwirth 2 months 2 days ago

Thanks for your note Armstrong. Any white sugar ( caster sugar being one of them) was used in the recipe. We would discourage the use of jam sugar as it has an extra setting agent that quince definitely doesn't need being high in pectin. Your paste will have a firmer consistency due to this and reducing the cooking time may not alter this. Let us know how you go. Thanks

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