- TM 5
Ingredients
Apple and ginger paste
- 80-100 g fresh ginger, peeled and cut into pieces
- 1 Pear, (approx. 170 g), unpeeled, cut into quarters and core removed
- 5 granny smith apples, (approx. 550 g), unpeeled, cut into quarters and cores removed
- 1 lemon, zest only, no white pith
- 40 g lemon juice, (approx. 1 lemon)
- 120 g water
- 600-700 g white sugar, (weight is approximate)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a shallow baking tin (25 x 16 cm) with baking paper and set aside.
Place ginger into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add pear, apples, lemon zest, lemon juice and water and chop 10 sec/speed 5, then cook 30 min/100°C/speed 1. Transfer into a jug.
Weigh apple and ginger mixture back into mixing bowl, noting the final weight (mixture should weigh approx. 800-900 g). Add 3/4 of the total mixture weight in sugar (approx. 600-700 g) and purée 15 sec/speed 8.
Cook 99 min/100°C/speed 3, or until set (see Tips), placing simmering basket instead of measuring cup onto mixing bowl lid.
Pour into prepared baking tin and allow to cool to room temperature (approx. 2 hours), then place into refrigerator to set for at least 2 hours.
Once set, serve immediately or store in refrigerator until ready to serve.
Apple and ginger paste
Tip
Setting point test: place a saucer into the freezer (5-10 minutes). Place 1 tsp paste onto the chilled saucer. When paste on saucer is cool, push it with your finger. If the paste wrinkles, it is set. If not, continue to cook for 10 minutes or until required consistency is achieved.
The pectin in the fruit is what helps your paste to set firm. It is best to use slightly under-ripe fruit in this recipe, as this has higher pectin levels than ripe fruit.
Serve apple and ginger paste with cheese and crackers or give as an edible gift to friends and family.
You can cut your Apple and ginger paste into a circular shape or smaller rectangular pieces, using a cookie cutter or a clean, sharp knife.
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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Comments
Made this in a double batch, hot it tastes so yum, cannot wait to try on cold meat or cheese. Simi Valley Concrete And Masonry
This is amazing. I have made it several times, it's an awesome gift with fancy homemade crackers. Fun fact: When I use red apples it stays green. When I use green apples it changes to red! The amount of ginger is great. I also add a teaspoon of ground ginger when I want to amp it up some more. I pour into ramekins and cover to store OR into Tupperware silicon cupcake moulds. They pop out easily and I wrap in baking paper. They last months in the fridge. I normally cook for an extra 30mins in 10min increments. I don't think reducing the lemon would be wise as that assists setting. It doesn't taste lemony to me. Thanks!
I made this last night and Oh my gosh yum. I have cut into square bits and wrapped in baking paper. Some in the freezer and some in the fridge. Looking forward to many a cheese platter with this. Cooked as per instructions just added and extra 10mins to cooking time.
Redsuzie: I have frozen plum paste before and it is perfect. I'm sure it would be fine. Good luck!
Did anyone else find 40g of lemon too much?
Im currently cooking for 30mins and it smells like when I clean my thermomix. Wondering whether I should start again with less lemon?
OK, so the paste didn't freeze into a solid mass (I assume this is due to the high sugar content), it stayed exactly the same.
The good thing was that I didn't have to wait for it to thaw, I ate it straight aw
I store my quince paste using a $59 Kmart vacuum sealer so i imagine it would work for this too. My paste stores for 12 months using the sealer
I just wrap in baking paper & put in sealed container in fridge. Great recipe
Hi,
The paste is best stored in a sealable container in the refrigerator.
Kind regards,
Thermomix Head Office
Good question. I have some left over so I've just cut a piece, wrapped it in cling wrap and put it in the freezer. I'll let you know how it goes.
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