Time:  1 and three quarter hours, plus overnight cooling.  Makes 1 25 x 35cm tray.

Ingredients:

1.5 kilograms quinces

800 grams sugar, approximately

Method:

Wash the quinces, then peel and core, reserving both.  Place the peel ad cores in the TM bowl and chop for 10 seconds/Speed 5, using the spatula to push down the peel, if necessary.

Cut the quince flesh into chunks and place in the Varoma tray. Add 600 grams of water to the TM bowl, place the Varoma in position, and steam for 25 minutes/Varoma/Speed 1

Remove the Varoma tray and set aside.  Over a separate bowl, strain the peel and core mixture (you can use the TM basket to do this) and collect the liquid.  Dispose of the pulp, clean the TM bowl, and weigh the liquid and pieces of quince in to the TM bowl.  Note the weight.  Blend for 10 seconds/Speed 5.

Add about three quarters of the weight of the steamed and blended quince in sugar to the TM bowl.  Mix for 15 seconds/Speed 5.  Cook for 50 minutes/Varoma/Speed 5/MC off.  (To reduce splatter, place a kitchen cloth or similar over the opening and place the TM basket on top)

Once cooked, allow the sticky mixture to cool for about 5 minutes, the pour it into a tray greased with oil or lined with cling wrap.

Allow the tray to cool before covering and storing in the fridge.  Once set, the paste can be cut into pieces and layered with baking paper or cling wrap in an airtight container.  It keeps for months in the fridge.