Name: Quince Calvados Crêpe Souffles
Cook time: 1 hr
Total time: 2 1/2 hr
Yield: Makes 4 servings
Ingredients: 2/3 cup whole milk; 1/4 cup plus 1 tablespoon all-purpose flour; 1 large egg; 11/2 tablespoons unsalted butter, melted, plus additional for brushing skillet; 1 teaspoon sugar; 1/4 teaspoon salt; 3 cups water; 2/3 cup sugar; 4 (3-inch-long) strips of fresh lemon zest (1/2 inch wide); 1 1/2 lb quince (2 medium), peeled and halved, then each half cut into 6 wedges and cored; 1/2 teaspoon vanilla; 2 tablespoons Calvados; 2 teaspoons fresh lemon juice; 2 large egg whites; 1 1/2 tablespoons granulated sugar; 1 1/2 tablespoons unsalted butter, melted; Confectioners sugar for dusting

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Photo by Romulo Yanes

Light and fluffy, these impressive desserts look, smell, and taste extraordinary — meringue gives them a cloudlike texture, while quince adds a delicious fragrance and beautiful pink hue. And they're very manageable for a small dinner party if you make your crêpes and prepare the quince ahead (see cooks' note, below). Bring them both to room temperature when you sit down to dinner; when it's time for dessert, you'll only need to beat your egg whites and assemble the soufflés for baking.

Cooks' notes:

· Crêpes can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. · Poached quince in syrup and quince purée will improve in color if made at least 1 day ahead and can be made 5 days ahead. Cool poached quince in syrup completely, uncovered, then chill, covered. If possible, make quince purée at least 1 day after poaching (to allow color of quince to improve) and chill, covered.

Recipe notes

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Recipe notes

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