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Epicurious
Gourmet

Quince Calvados Crêpe Souffles

3.1

(2)

Image may contain Food Dish Meal Plant and Bread
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.

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