This post is also available in: Español (Spanish)
Well here is one of my favorite recipes, and one that I cook at least once a year. It is difficult to find quinces around Georgia, but I usually find them in the stores between the months of October, and late December. Quince paste is a wonderful accompaniment to cheese, and you can also have it for breakfast instead of having jam. Quince paste is VERY POPULAR in Spain where it receives the name of “Dulce or Carne de Membrillo”. It is usually served with Manchego cheese, and if you are a cheese lover, You HAVE TO try this combination–you will fall in love with it.
You will find a ton of quince paste recipes in the Internet, but all of them are quite similar in terms of ingredients and cooking procedures. For the past 11 years or so, I have been using my Thermomix to make my Quince paste, and while there are many other good recipes out there, the Thermomix cooking robot provides THE BEST texture. The recipe that I have been using to make Quince Paste during all these years is from Rosa Sarda, the creator of one of the best cooking blogs in Spain: Velocidad Cuchara, and I want to take advantage of this opportunity to thank her for her contributions to the great Spanish Cuisine!
AuthorPapeoByPepi
Wash and core the quinces. You don't need to peel them, quinces are naturally high in pectin, and therefore, you won't need to add pectin.
Cut the quinces in quarters, and for this amount of quinces, you need to chop everything in two batches:
Place half of the quinces in the Thermomix together with the lemon, and the white sugar.
THERMOMIX: Time 30seconds/Speed 5-10
Add the rest of ingredients, and repeat the process.
Cook the mixture:
THERMOMIX:Time 25 min/Speed 5-10/Temp 100
If your quince paste is still very runny, you can cook it for another 15 minutes.
Once it is cooked, I usually pour the paste into small plastic containers, and I let it cool completely before securing the lids, and storing the paste in the fridge.
Ingredients
Directions
Wash and core the quinces. You don't need to peel them, quinces are naturally high in pectin, and therefore, you won't need to add pectin.
Cut the quinces in quarters, and for this amount of quinces, you need to chop everything in two batches:
Place half of the quinces in the Thermomix together with the lemon, and the white sugar.
THERMOMIX: Time 30seconds/Speed 5-10
Add the rest of ingredients, and repeat the process.
Cook the mixture:
THERMOMIX:Time 25 min/Speed 5-10/Temp 100
If your quince paste is still very runny, you can cook it for another 15 minutes.
Once it is cooked, I usually pour the paste into small plastic containers, and I let it cool completely before securing the lids, and storing the paste in the fridge.
