Recipe review - Spiced apple & pear paste - Quick Fix - Every Occasion pg.31.

[maddy]

This does smell like Christmas whilst cooking!



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.


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[cookie1]

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.

[gertbysea]

Great pics  Maddy.

Gert

[judydawn]

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.

[trudy]

Thanks Maddy.  It's good to know that the jam setter works.

[MEP]

That looks great Maddy.

[Wonder]

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.

[Wonder]

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.