{"id":85,"date":"2012-06-01T07:43:00","date_gmt":"2012-06-01T07:43:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2012\/06\/01\/happy-accident-with-quince-paste\/"},"modified":"2020-08-17T02:31:35","modified_gmt":"2020-08-17T02:31:35","slug":"happy-accident-with-quince-paste","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2012\/06\/01\/happy-accident-with-quince-paste\/","title":{"rendered":"Happy Accident with Quince Paste"},"content":{"rendered":"

This week my sister came to visit to make Quince Paste in the Thermomix. She normally makes her Quince Paste on top of the tile fire and cooks it for seven hours, stirring regularly. The colour is a deep ruby red. Once she saw how I’d made it in the Thermomix in an hour and a half, she just had to try it!
\nThe quinces were from her tree and since there were so many we made one lot while she was here and then I made a second lot after she’d left.<\/p>\n

The only thing that I’ve found about Quince Paste made in the Thermomix is it doesn’t have that gorgeous rich red colour. It’s more of an orange, but does go a bit darker after it’s stored for a while. The texture is probably better than that made on the stove and it’s so much easier!<\/p>\n

During the second lot of cooking, I was called out to help shift paddocks for an hour. The Quince Paste still had over eight minutes to go, but I turned it off and dutifully piloted the tractor.<\/p>\n

I wasn’t sure what I was going to face on my return, so imagine my surprise when I opened the lid to discover a deep ruby red paste! I gave it a further 10 minutes, but it probably didn’t really need it. It had slow cooked in the Thermomix in that hour as the temperature was still at 80 after that time due to the large quantity of paste holding the heat in.<\/p>\n

So, if you like your Thermomix Quince Paste to be a wonderful deep ruby colour, turn it off after 40 minutes or so and leave in the bowl for an hour.<\/p>\n

Here’s the comparison. The first batch is on the left.<\/p>\n

\"\"<\/a><\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This week my sister came to visit to make Quince Paste in the Thermomix. She normally makes her Quince Paste on top of the tile fire and cooks it for seven hours, stirring regularly. The colour is a deep ruby red. Once she saw how I’d made it in the Thermomix in an hour and…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":[]},"categories":[172,177],"tags":[114,8],"class_list":{"0":"post-85","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-preserves-and-condiments","8":"category-thermomix","9":"tag-quince","10":"tag-thermomix","11":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2012\/06\/Darker-Quince-Paste.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-1n","jetpack-related-posts":[{"id":90,"url":"http:\/\/thermogourmand.com.au\/index.php\/2012\/05\/13\/quince-paste\/","url_meta":{"origin":85,"position":0},"title":"Quince Paste","date":"May 13, 2012","format":false,"excerpt":"\u00a0 Quinces have been around for years. They're hard, pale, ugly and nasty tasting when raw, but when cooked, they transform into luscious pink, fragrant deliciousness. A friend recently gave me some quinces to make quince paste in the Thermomix (thanks Robyn!). If making Quince Paste the traditional way, it\u2026","rel":"","context":"In "Preserves & Condiments"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3489,"url":"http:\/\/thermogourmand.com.au\/index.php\/2025\/02\/07\/thai-massaman-curry-paste\/","url_meta":{"origin":85,"position":1},"title":"Thai Massaman Curry Paste","date":"February 7, 2025","format":false,"excerpt":"I recently told a Thai chef that I had made my own Massaman paste with 12 ingredients! She then quietly told me hers has 21 ingredients, many of which she sources in her home country. That got me thinking. 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Or the quick and tasty soups whipped\u2026","rel":"","context":"In "Starters, Snacks & Afters"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":163,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/11\/19\/thermomix-savings\/","url_meta":{"origin":85,"position":4},"title":"Thermomix Savings","date":"November 19, 2010","format":false,"excerpt":"The Thermomix isn't a cheap piece of kitchen equipment, but it certainly saves money in the long run. Recipes that have a lot of chopping up, stirring or are tricky can be easily made in the Thermomix. Today I've made both Whole Egg Mayonnaise and Tasty Fruit Chutney. 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