Ingredients
PIE FILLING
- 600 -700 grams quince (approx. 3 -4 quinces), peeled, cored and cut into quarters
- 1 Tsp Vanilla paste
- 2 cloves whole
- 1 lemon - cut in half
- 1 Whole cinnamon stick
- peel of 1 orange
- 1 star anise
- 1/4 Cup Maple Syrup
- 1/2 cup raw sugar
- 2 tsp cornflour
FOR THE TOPPING
- 250 grams plain flour
- 65 grams Fine polenta
- 85 grams raw sugar
- 1/2 tsp salt
- 2 tsp Baking Powder
- 160 grams Cold butter - cubed
- 300 mls thickened cream
- 3 tablespoons sliced almonds
MAPLE CREAM
- 1 cup thickened cream
- 2 tablespoon Maple syrup
- Icing Sugar to decorate
Accessories you need
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Varoma
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Make the filling:
Add 1100 mls of water to the jug
Add vanilla paste, cloves, lemon, cinnamon stick, star anise, orange peel into water in jug.
Peel and core quinces, and cut into quarters, then slices.
Put into a bowl of water as you peel and slice to avoid browning of fruit.
Insert steaming basket and place sliced fruit in basket.
Place varoma on lid for duration of cooking.
Cook quince for 1 - 1.5 hours on Varoma - Speed 1.5.
Half way through cooking check level of liquid and add another 100 mls of water if needed.
(After cooking the liquid should be reduced to a thicker, reddish syrup, and the quince should have turned a beautiful pinky colour)
You can poach Quince the day ahead and leave it to sit in the syrup, in a bowl.
Pre heat oven to 190 degrees Celsius
Clean and dry bowl.
Add flour, polenta, raw sugar, baking powder and salt into bowl.
Sift on Speed 4 - 5 seconds.
Weigh in cubed butter, and mix Speed 3 - 5 seconds.
Add cream to bowl and mix 10 seconds -
"Counter-clockwise operation" - speed 1.5 until combined.Carefully transfer quince to a pie dish and arrange.
Add 2 tsp cornflour to poaching liquid and stir to combine in a bowl.
Pour over the quinces in the pie dish.
Arrange large spoonfuls of topping mixture around outer edge of pie. leaving a space in the centre.
Sprinkle almonds on top, and bake until liquid is bubbling and topping is golden, about 50 minutes.
Clean and dry bowl.
Insert butterfly, add cold cream and whip until stiff peaks form - speed 3 - about 1 min (but check through the hole to avoid over whipping.)
Then add in maple syrup and mix on soft speed until combined.
Serve hot or cold with maple cream.
PIE FILLING
BISCUIT TOPPING
MAPLE CREAM
Tip
You can use a combination of Quince and Apple if preferred.
Poach the fruit a day or two beforehand, so the flavours and colours intensify.
Thermomix Model
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Recipe is created forTM 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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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