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Quince and almond clafouti

By Barbara Hansen | Dec. 1, 2004

Restaurant critic S. Irene Virbila told us about the terrific warm quince and almond clafouti she tasted at the Dining Room at the Ritz Carlton Huntington Hotel & Spa in Pasadena. It's the creation of chef Craig Strong, who sent ... Read more

Have you tried?

Pot herb soup (mustard greens, spinach, arugula)

Total time: 45 minutes, plus refrigeration time | Serves 6

Note: For best results, make the batter the night before.

Just ingredients Ingredient basics

Batter

1 cup whipping cream
3 eggs
2 egg yolks
6 tablespoons sugar
1 cup almond flour
2 tablespoons flour

Step 1Whisk together the cream, eggs, yolks and sugar. Whisk in the almond flour and flour until smooth. Refrigerate overnight or a minimum of 6 hours.

Quince and assembly

1 ripe quince
1 cup water
2 tablespoons sugar
Pinch saffron
1/4 cup toasted sliced almonds
Powdered sugar

Step 1Heat the oven to 350 degrees. Peel the quince and cut it into quarters. Remove the core, then slice the fruit into 24 pieces.

Step 2Combine the water, sugar and saffron in a saucepan. Bring to a boil, reduce the heat to a simmer, add the quince and cook until tender, about 5 to 7 minutes. Cool the quince in the liquid.

Step 3Butter and flour 6 (4-ounce) ramekins. Fill three-fourths full with batter. Place 4 pieces of quince on the batter in each. Sprinkle with toasted almonds. Place the ramekins on a baking sheet and bake until the centers are set, about 23 to 25 minutes. Sprinkle with powdered sugar while warm and serve.

Each serving:

419 calories; 31 grams fat; 12 grams saturated fat; 236 mg. cholesterol; 50 mg. sodium.