Quince and almond clafouti

Time 45 minutes
Yields Serves 6
Quince and almond clafouti
(Los Angeles Times)



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.

For best results, make the batter the night before.

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