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Wash, peel and core the quince; preserve the core and the peel
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Place core and peel into TM bowl; chop for 10 seconds at speed 5 (use a spatula to keep the mixture near the blades)
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Cube the flesh; place in the Varoma
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Scale 600g water into the core and peel mixture in the TM bowl
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Place the Varoma into position with lid on; steam 25 minutes, speed 1
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Remove the Varoma; set aside
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Strain the ingredients in the TM bowl: use the straining basket, then place pulp in cheese cloth and strain remaining liquid; discard pulp
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Scale liquid and steamed quince cubes into TM bowl (note weight); blend for 10 seconds at speed 5
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Referrig to the weight of the steamed quince cubes and the juices, calculate 3/4 of that weight, and add that amount of sugar to the TM bowl; combine for 10 seconds at speed 5
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Cook for 50 minutes at Varoma, speed 5, MC off (tea towel over the top of the machine to reduce splatter); cool for 5 minutes
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Prepare 25cm x15cm tray while mixture is cooking
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Pour cooled mixture into a cookie tray lined with plastic wrap and rubbed with oil; cool overnight
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Slice into pieces for storing; wrap tightly and keep in the refrigerator to use as needed