One of the first recipes I came across when starting to cook with Thermomix (in 2009) was quince paste. At that time I had no interest whatsoever in making it — nor in eating it. You see, I had only tasted quince once — 25 years prior — and that single raw bite of rock-hard fruit was memorable for being inedible. (Note to self: quince is not meant to be eaten raw!) Poor quince… I never gave it another chance. Until now.
Dear Quince, please accept this apology…
I am SO glad I allowed quince into my life for a second try! When someone recently
challenged gifted me with a bag of nubby, furry, organic quince, I just knew I could count on the global Thermomix community to hold my hand as I gave the once-forsaken fruit another go. No need to re-invent the wheel here; some of the best Thermomix bloggers have already documented how to make quince paste (aka Quince Cheese) using our favourite machine. So for the purpose of getting to know quince, I learned and borrowed from the best, and so should you!
Thank you to my quince-loving Thermomix blogging friends!
You’ll find links here for two favorite Thermomix recipe bloggers deserving of your attention. First is “Thermomixer” Jeff Brady who used Maggie Beer’s recipe as inspiration in 2010. I think Jeff’s recipe set the standard — so it’s a great place to start.
Jeff’s Thermomix quince paste recipe for the TM31 is straightforward and works equally well in the TM5. It’s tried and true and was my first point of reference. I highly recommend you read through it before setting out to make your first batch. (Interesting fact! Jeff gets extra credit here because it was largely due to his encouragement that SuperKitchenMachine was begun in 2009 :)
And don’t miss Valerie! The prolific and adventurous blogger/cheesemaker at A Canadian Foodie wins top prize for waxing most eloquently about the concept of quince paste. Valerie tells a really good story about her relationship with quince. Her headline could read “Dances with Quince” because she’s had something of a push-pull relationship with the fruit. If you’ve never sampled quince paste and/or quince, do yourself a favor… sit down in a cozy place with a favorite tall beverage and read all about “Home Made Quince Paste or Membrillo“, from Valerie.
My own quince paste love affair
Let it be known that my life was transformed by making and embracing Thermomix quince paste. Seriously! I now understand why people swoon at the mention of quince and why this same “dulce de membrillo” is a staple in Spanish households. The thick, sticky-yet-sliceable, semi translucent ruby paste tastes like nothing else. It pairs magnificently with semi-hard cheeses but also works as a spread on toast, and glaze for meats. It’s as versatile as it is exotic, and begs to be prettily packaged for sharing with others on special occasions — or simply because you feel you’ve outdone yourself and want to make someone happy.
Another reason I love quince paste so much is because its recipe “perfectly embodies” so much of what Thermomix can do. I have a soft spot for recipes that use Thermomix for more than just mixing. I love best those recipes that can be pulled off with aplomb by maximizing the harmonious multifunctional capabilities of this super kitchen machine. When making quince paste we use the humble fruit’s own pectin (from the peels and core) to produce an exquisite smooth and colorful result as Thermomix performs weighing, chopping, steaming, blending, stirring, and reducing. Readers who don’t yet own a Thermomix might consider this statement over-the-top, but I have to say it: “I get downright excited by this process.”
- bake it into a traditional South American tart: Pastafrola
- in ham sandwiches
- mixed into a “spread” with mascarpone and blue cheese
- thinned with water into a simple syrup for topping yogurt, baked goods, tea or cocktails
- or try quince paste “melted in a pan with some verjuice or white wine as a glaze” for duck, quail, lamb, ham.
- “melt it down & add to aioli to have with roast pork belly, or cold meats.”
- baked into puff pastry with goat cheese and rosemary
- “pan fry a few thin chicken cutlets in butter, deglaze pan with sweet vermouth, whisk in quince paste and a pat of butter, reduce. Pour over chicken and top with crumbled blue cheese.”
- how do you use quince paste, please share by comment below!
So there you have it. There is no recipe on this page. Others like Jeff and Valerie deserve your attention and there’s no reason to repeat what they’ve already done so well. If this page serves to inspire you , please do visit them for additional insights and support when making your own Thermomix Quince Paste. Then, please don’t do as I did — do NOT wait 25 years to try quince. Find a neighbor with a tree, or visit a farmers’ market in the fall and unleash that Thermomix to do its proper job. Let that puppy earn it’s keep. Let it prove itself by blowing your mind with Quince Paste.
See how others do it — follow this board on Pinterest!