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Quince and Earl Grey soufflés

You'll need

  • 380 gm
  • caster sugar, plus extra for moulds
  • 200 ml
  • dessert wine
  • 200 ml
  • verjuice
  • Rind and juice
  • 1 lemon and 1 orange
  • 1
  • vanilla bean, split and seeds scraped
  • 1 tbsp
  • Earl Grey tea, tied up in muslin
  • 3
  • quinces
  • 4
  • eggwhites
  • For greasing:
  • soft butter
  • For dusting:
  • pure icing sugar

Method

  • 01
  • Preheat oven to 150C. Combine 350gm sugar, dessert wine, verjuice, rinds, juices, vanilla bean and seeds with 1 cup water in a saucepan and stir over medium-high heat until sugar dissolves, add muslin-wrapped tea and bring to the boil. Transfer to a small roasting pan. Peel and core quinces (reserving skins and core), cut into 8 wedges and add to syrup, cover with baking paper and weigh down with reserved skins and cores. Cover with aluminium foil and bake for 4-5 hours or until quince is tender and dark pink. Remove quince peels, cores and baking paper and discard.
  • 02
  • Process 250gm poached quince and ¼ cup poaching syrup in a food processor until smooth.
  • 03
  • Preheat oven to 180C. Whisk eggwhites and a pinch of salt until soft peaks form, scatter over remaining sugar and whisk until firm peaks form. Fold one-third of eggwhite mixture into quince purée to lighten, then fold in remaining eggwhite mixture. Divide among four buttered and sugared 1 cup-capacity ovenproof tea-cups or ramekins, smoothing tops and running a finger around edges. Bake for 12-15 minutes or until risen and golden, dust with icing sugar and serve with remaining quince and syrup passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Late-harvest pinot gris.

Featured in

Jul 2007

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