Quince Paste - membrillo

• 800g scrubed-washed, peeled, cored, sliced quince (from about a kilo of whole quinces)
• 700g water
• 400g sugar
• Juice of a lemon
• 25g ginger

1. Add 700g water to the bowl and close with lid.

2. Place the sliced quinces in the varoma basket, squeeze lemon juice on quinces & cover with the varoma lid.  

3. Steam 55 minutes, varoma temperature, speed 2.

4. Remove varoma basket & set aside. 

5. Empty the bowl of juice in a container & set aside (you can drink this juice!). 

6. Add 25g peeled sliced ginger to the bowl, chop 10 sec speed 10.

7. Tansfer the cooked quince into the bowl, add 400g sugar, cook 5 minutes, varoma temperature, speed 4. 

8. Meanwhile, line a rectangular dish (I use a Le creuset 20x30cm dish) with parchment paper.

9. Scrape the sides of the bowl, cook the paste a further 20 minutes, varoma temperature, speed 4. Place the varoma basket on top of the lid of the bowl to allow steam to escape.

10. Immediately transfer the quince paste into the lined dish.

11. Put back the bowl onto the base to flick the leftover paste & select 10 seconds speed 10, scrape the sides of the bowl & add to the already laid paste in the dish. Smooth out the surface with a spatula. 

12. Leave to cool for at least two hours.  

13.  Cut into pieces (optional - roll in sugar).