Name: Quince and Earl Grey soufflés
Yield: 4
Ingredients: 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

Ingredients

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

Main

1.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.

2.Process 250gm poached quince and ¼ cup poaching syrup in a food processor until smooth.

3.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.