Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: maddy on September 18, 2013, 08:11:11 am
-
This does smell like Christmas whilst cooking!
(http://i618.photobucket.com/albums/tt266/nachothecat/c7de3a0a3b846d8a63b525f28ef1721a.jpg)
Very easy process....sadly my quinces weren't great this year due to Mother Nature, so this paste was a good substitute.
I found the spice flavour wasn't overpowering at all, compared to the aroma whilst cooking...so that was good for my taste :) there is a slight tartness, but I think it compliments cheese well.
I did cheat on the cooking process somewhat though ;)
I didn't want to cook it for 2 & 1/2 hours as recipe listed, so this is what I did....
After the initial 15 minute cooking & then pureeing, I added 1 x 50g sachet of jamsetta, and cooked for 30 minutes, varoma temp., speed 4...done.
It was firmer than the quince paste, so next time I will add only 1/2 a pkt., and see if it sets a little softer.
I oiled a Texas muffin pan, and the cooked quantity filled 4 muffin holes.
(http://i618.photobucket.com/albums/tt266/nachothecat/445dc768d9d7afd74af47d62c417e5e3.jpg)
Linked CC
-
Bad luck about the quinces Maddy. This paste looks lovely. Sadly I am the only one in my family who eats this sort of thing.
-
Great pics Maddy.
Gert
-
The length of cooking put me off too maddy so if 1/2 pkt jamsetter works, that sounds good to me. I'm sure someone will try it before I get around to it though ;) DD was interested in this one when she flicked through the book at the weekend.
-
Thanks Maddy. It's good to know that the jam setter works.
-
That looks great Maddy.
-
I'm planning on making this today to have with drinks tomorrow so thanks for the tips re the jamsetta, I hadn't read the recipe properly and didn't realise it needed that long a cooking time.
-
I made this for Christmas Day and it turned out really great. My supermarket didn't have jamsetta so used the jam sugar and I think I cooked for close to 1 hour. I kept testing on a cold saucer and then poured into silicon moulds and into the fridge overnight, by morning they were set and easily came out of the moulds. I used one on a cheese platter on Christmas Day and everyone thought it was quince paste - lovely with cheese. I've wrapped the rest in baking paper then alfoil and left in the fridge, but thinking I'll try vaccum sealing one.