Spiced Ginger and Pear Paste
Move over, quince paste, we have something new to add to the cheese platter! If you are a fan of ginger and also love your cheese, this paste is a must-try. It has a warming spiced sweetness that is a perfect companion to cheese. As an added bonus, this recipe makes quite a lot of paste using very simple ingredients. Share some as gifts and you will be the toast of the town!
Recipe Tester Feedback: “A great show-off item – with very little effort, you have something a little fancy to add to your cheese board at your next dinner party or gathering." - Tammy
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes + 2 hours setting time
Cooking Time 3 hours
Can be frozen
You will need:
large mixing bowl
internal steaming basket
- pear - 3, peeled, cored and cut into chunks
- apple - 2, red, peeled, cored and cut into chunks
- ginger - 10cm piece, peeled and quartered
- water - 60g
- lemon juice - 40g
- jam setting sugar - 450g
- Variations / Serving suggestions:
- caster sugar - 450g, approx., to replace jam setting sugar
- cheese - to serve, *omit for DF
- crackers - to serve, *ensure GF if required
- Add the pear chunks (from 3 pears), apple chunks (from 2 apples) and peeled and quartered ginger (10cm piece) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add water (60g) and lemon juice (40g) to the bowl. Program 30 minutes / 100C / Speed 1, measuring cap off. Remove the mixture from the bowl.
- Activate the scales and weigh in the fruit mixture. Add three quarters of the weight in sugar (See Note). Blend Speed 8 / 15 seconds.
- Set the internal steaming basket on top of the lid to prevent spatters. Program 60 minutes / 100C / Speed 3.
- Program again 60 minutes / 100C / Speed 3.
- Program 30 minutes / 110C* / Speed 3, with the basket still sitting on top of the lid.
- Line a baking tray or large rectangular dish with baking paper.
- Pour the mixture into the prepared tray and refrigerate until set, approximately 2 hours.
- Slice into portions and serve with cheese and crackers.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.
Note: To calculate the amount of sugar you will need, take the weight of your fruit mixture in grams and multiply by 0.75 – you can use a calculator for this if you wish. For example, if your fruit mixture weighed 1000g, you would need to add 750g sugar.
Make your own!
* Make your own crackers with these recipes:
- The Tea Party Issue - Olive Oil Crackers or Rosemary Crackers
- The Lunchbox Issue - Seeded Crackers (GF)
- The Picnic Issue - Lavosh Yeast Free Crackers, Fig and Olive Crackers or Cheesy Flax Crackers (GF)
- The Party Issue - ‘Free From Lots’ Crackers (GF)
- The Easy Issue - Moroccan Seed Crackers (GF)
- The On the Road Issue - Grain Free Crackers (GF)
- The Packed Lunch Issue - Cheesy Crackers or Seeded Polenta Crackers (GF)
- The Snacks Issue - Parmesan Sesame Crackers (GF) or Carrot and Seed Crackers (GF) or Grain Free Cumin Chickpea Crackers (GF)
- The Herb Garden Bonus Issue - Crunchy Thyme Crackers
- The Readers Issue - 4 Ingredient Cheese Crackers
- The Summer Issue - Lemon Pepper Almond Crackers