1. Wash the quinces, then peel and core them, reserving both. Place the peel and cores in the mixing bowl and chop 10 sec/speed 5. Scrape down sides of mixing bowl with spatula.
2. Cut the quince flesh into chunks and place in the Varoma. Add 600 grams (21 oz) water to the mixing bowl, place the Varoma in position, and steam 25 min/Varoma/speed 1.
3. Remove the Varoma and set aside. Over a separate bowl, strain the peel and core mixture (you can use the steamer basket to do this). Dispose of the pulp, clean the mixing bowl and weigh the liquid and pieces of quince in the mixing bowl. Note the weight. Blend 10 sec/speed 5.
4. Add about three-quarters of the weight of the steamed and blended quince in sugar to the mixing bowl (see Tips). Mix 15 sec/speed 5. Cook 50 min/Varoma/speed 5, MC off, with steamer basket resting on mixing bowl lid.
5. Once cooked, allow the sticky mixture to cool for about 5 minutes, then pour it into a tray greased with oil and lined with clingwrap. 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 clingwrap in an airtight container. It keeps for months in the fridge.