Caramelized Quince Tagine with Thermomix TM7 | TM6

Caramelized quince tagine is a classic Moroccan dish, rich, sweet, and savory at the same time. Quince season is short, and this tagine is how we welcome it, with tender meat, beautifully caramelized quince, and a thick, delicious gravy. It is a dish for family gatherings and special occasions, and a perfect example of Moroccan cooking at its best.

In this post, I'll share my step-by-step caramelized quince tagine recipe prepared both with the Thermomix TM7 and the traditional tagine pot method. You'll get all the details for ingredients, preparation, and tips to get perfect results every time.

I'm Imane Bir, content creator, Thermomix consultant, and team leader in the USA. My role as a consultant goes beyond selling the Thermomix, I provide personalized demos, ongoing support, and guidance for clients who want to cook smarter, save time, and even explore business opportunities.

Through my content, I share recipes, inspiration, and my personal techniques, including trusted Cookidoo recipes, tips, and behind-the-scenes of my cooking process. I put effort into my videos and posts to help clients and followers improve their cooking skills, get inspired in the kitchen, and discover the benefits of smart cooking with Thermomix.

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Ingredients

- 500 g to 1 kg beef or lamb, cut for tagine

- 500 g quince, washed, cut into quarters, core and hard centre removed, and scored on the outside

- 1 large onion

- About a handful of cilantro and parsley

- 40 g olive oil

- 1 tsp salt

- 1 tsp ground ginger

- 1 tsp ground turmeric

- 1/2 tsp ground black pepper

- 1/2 tsp Ras El Hanout (optional), ground in the Thermomix (a Cookidoo recipe, with my own twists)

- 500 g boiled water

- 1/2 lemon

- 120 g water

- 100 g sugar

- 8 g orange blossom sugar

- 1 Ceylon cinnamon stick

- 1 regular cinnamon stick

- Cinnamon powder, optional, if you want it more browned

If you do not have orange blossom sugar, instead of 120 g water and 8 g orange blossom sugar, use:

- 60 g water

- 60 g blossom water

1. Wash the quince well, cut them into quarters, remove the cores and the hard part in the middle, score each piece from the outside, soak them in water and squeeze lemon over them, and keep aside.

2. Select manual mode, add cilantro and parsley to the mixing bowl, and chop 2 sec/speed 7.

3. Add a large onion to the mixing bowl, and chop 2 sec/speed 7. 3 sec/speed5.

4. Add 1 kg of beef, salt, ginger, black pepper, turmeric, and 40 g of olive oil, and cook 10 min/120°C/reverse/speed spoon.

5. Place the quince in the Varoma, switch to steaming mode, and cook 70min/Varoma/reverse/speed spoon, select the Varoma and simmering basket option, and press play.

6. After 20 minutes, add all the syrup ingredients to a pan: 120 g of water, 100 g of sugar, and 8 g of orange blossom sugar, with a Ceylon cinnamon stick and a regular cinnamon stick.

7. Cook the syrup for 10 minutes on the stove, until it becomes syrup.

8. Add the steamed quince to the syrup, cover them, then flip them to the other side until the quinces are caramelized nicely.

9. After 70 minutes, check the gravy. If it is very thick, add more hot water, add 1/2 tsp of Ras El Hanout (optional), and finish cooking for 30 minutes in open cooking for TM7, look at Tips for TM6, adjusting the timing until the meat is cooked tender, very tender.

10. Put the meat and gravy in a tagine or a plate, place the caramelized quince on the top of the tagine, and serve the tagine with Moroccan bread.

1. Wash the quince well, cut into quarters, remove the core and the hard part in the middle, and score each piece on the outside. Soak them in water with lemon juice so they do not turn brown, and set them aside.

2. Using a knife and cutting board, finely chop the cilantro and parsley, and chop the large onion. Set aside.

3. In a tagine pot or a heavy pot, add the onion, then add the beef, add cilantro and parsley and the spices: salt, ginger, black pepper, and turmeric, 1/2 tsp Ras El Hanout. Add oil, then sear the meat well on all sides, until it is browned nicely.

4. Add 100 g of boiled water to the browned meat, cover and cook on low heat until the meat is tender, check after 1 hour, add a little boiled water if the gravy gets very low.

5. While the meat is cooking, make the sugar syrup on the side, so everything is made at the same time. In a pan on the stove, add 120 g of water, 100 g of sugar, and 8 g of orange blossom sugar, or 60 g of water and 60 g of blossom water if you do not have orange blossom sugar. Add a Ceylon cinnamon stick and a regular cinnamon stick. Cook on medium heat for about 10 minutes, until the ingredients become syrup.

6. Add the steamed quince to the syrup. Cover them for a bit and then flip them to the other side until the quinces get caramelized nicely. You can add cinnamon powder if you want it more browned.

7. Put the meat and gravy in a tagine or a plate, place the caramelized quince on the top of the tagine, and serve the tagine with Moroccan bread.

- I have a detailed video for this recipe on YouTube, with Arabic and English voice over and captions. Watch it here: https://youtu.be/iOSyBddgeiI

- TM6 version: finish cooking in manual mode, blade reverse, spoon speed, and stop just when it is cooked. Add extra time as needed, and watch the end of cooking, because the meat can start shredding after it gets cooked.

- Open Cooking value: in the TM7, open cooking means the blade does not spin, so the meat cooks like butter, it is easier, and it does not shred.

- Frozen herbs tip: once you buy cilantro and parsley, wash them, dry them, and freeze them in ziplock bags, so whenever you need them, just take out what you need. This tip has saved me so much with leaves, so nothing goes to waste.

- Boiled water necessary for browned meat: it is necessary to add boiled water to the browned meat, not cold water.

- Scale value in the TM7: the scale works in manual mode and in every function, you will notice that in the video.

- Beef can take from 70 to 99 minutes to cook.

- Set a timer when you are cooking the syrup for 10 minutes.

- The Ras El Hanout recipe is in Cookidoo, with my own twists.

- This recipe is based on the Moroccan cookbook recipe, with my modifications and tips that make the recipe even more successful.

Making caramelized quince tagine in a traditional tagine pot is also slow cooking, in the same idea, and it produces a delicious result. The Thermomix version is not about cooking it better, tastier, or healthier.

The reason to make it in the Thermomix is practical: sometimes people do not have a regular tagine pot where they can make quince tagine, and if you want to do everything in one pot, the Thermomix will chop for you, cook, and steam, all in one place. The scale works in manual mode and in every function in the TM7, and the Varoma steams the quince while the meat cooks, so you have fewer pots to watch and wash. Both methods produce a delicious, authentic result, it is simply a matter of what you have at home and how you like to cook.

If you want to get a Thermomix, contact me to schedule a personalized demo. I'll show you how it works, explain the features, and guide you on purchasing options while providing full support and service from day one. If you already own a TM6 and want to upgrade to the TM7, I can also explain the differences and show you the new features, including Open Cooking. 

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https://thermomix.fluid.app/my/116835

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