Quince Paste Recipe with Thermomix

Preparing the quinces: start by thoroughly washing the quinces to remove the fuzz. This step is important because the skin of the quinces will be kept for the recipe. Indeed, it contains pectin, a natural gelling agent, very useful for making good quince paste. Then, cut the quinces into quarters to remove the seeds and any hard parts.

Slice into pieces about 1 cm wide before placing them in the steaming basket, then pour one liter of water into the mixing bowl. Select the steaming program for a cooking time of 45 minutes. When this first cooking is finished, the pieces should be easily cut with a spoon. The juice released by the fruit can be saved for another recipe or simply used to make quince jelly.

Making the quince paste: weigh the cooked fruits and add the same amount of sugar. Set the program to cook for about 40 minutes. When cooking is finished, the fruits will have turned into a red paste. To achieve a soft paste, cook the fruits on a low setting, between 105°C and 107°C.

For better preservation, cook them at a high temperature, between 107°C and 110°C. Be careful, to check the temperature, stop the mixer first. Place this red dough in molds (like loaf pans) to let it cool. For this, wait at least two hours. Once cooled, the dough hardens, making it easy to remove from the molds.

Finally, cut into small cubes and roll them in powdered sugar to coat them completely. To make a smaller quantity of quince paste, it is important to adjust the cooking times.

Preserving quince paste pieces: to preserve the quince paste, place the pieces in an airtight container between two layers of powdered sugar and close it tightly to protect the homemade candies.

To finish, the quince paste is a delight served on toast with goat or sheep cheese. In this case, slice it thinly using a vegetable peeler, then gently place the slices on the cheese just before serving. You can also enjoy quince paste with cubes of tofu or more simply on its own as a confection to appreciate all its flavors.