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 us the recipe.
Quince and almond clafouti
Whisk 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
Heat the oven to 350 degrees. Peel the quince and cut it into quarters. Remove the core, then slice the fruit into 24 pieces.
Combine 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.
Butter 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.