Quince and Dried Fruit and Nut Soufflé

After the lobster and th duck, Alain Passard's Holiday Dinner for Vins de Provence continues with dessert. Are you ready for a soufflé?!
By Alain Passard for Vins de Provence


1 Peel and quarter the quinces and cook them in simmering water with a little lemon juice for 15 minutes.

2 Purée the pulp until smooth and allow to cool.

3 Coarsely chop all the dried fruit and nuts and combine it with the quince purée.

4 In a large bowl, whisk the egg whites, adding the granulated sugar little by little until stiff and smooth.

5 Coat the soufflé dishes with butter and sugar. Delicately combine this meringue with the quince purée and fill the dishes with the mixture. Bake in the oven at 230°C for 8 min.

6 After taking the soufflés out of the oven, sprinkle them with icing sugar and serve immediately.

You can accompany this soufflé with vanilla ice cream, drizzled with chestnut liqueur.

Serves 4 - Preparation time: 20 min Cooking time: 8 min

2 fresh quinces
1/2 lemon
30 g chopped almonds
30 g crushed pistachios
30 g Corinthian raisins
30 g dried figs
30 g candied orange peel
For the meringue: 4 egg whites • 50 g granulated sugar
To coat the soufflé dishes: 50 g salted butter • 4 tbsp sugar

White Wines - Côtes de Provence

Although the production of dry white wines in Provence is limited, these wines – often made with the grape varieties Vermentino/Rolle, Sémillon and Clairette – offer an intense aromatic palette with floral and fruity notes. These wines are built upon a foundation of delicacy, roundness and a touch of freshness. Certain Provencal white wines are also made or aged in wood. This technique gives them a wide aromatic palette that combines fruity and floral notes with a hint of mildly spiced, roasted fragrances. Their body is fleshed out by the time spent in wooden barrels, allowing the wines to be aged for several years.

Serve between 6 and 8°C

Suggestions by Nathalie Pouzalgues, oenologist at the Rosé Research Centre (Centre de Recherche et d'Expérimentation sur le Vin Rosé)

1. DOMAINE SAINTE LUCIE 2010, Cuvée Made In Provence Premium. Grape varieties: 90% Rolle, 10% Clairette

2. DOMAINE DU BERCAIL 2010, Cuvée les Amandiers. Grape varieties: 60% Rolle, 40% Sémillon

3. CHÂTEAU FONT DU BROC 2010, Cuvée Château Font du Broc. Grape varieties: 100% Rolle

4. DOMAINE SAINT ANDRÉ DE FIGUIÈRE 2010, Cuvée Confidentielle. Grape varieties: 100% Rolle

Vins de Provence
All information about wines, as well as recipes and hotspots on


Alain Passard's restaurant
84, Rue de Varenne
75007 Paris
T 01 47 05 09 06
Quince and dried fruit and nut soufflé
Quince and dried fruit and nut soufflé
Recipe Alain Passard for Vins de Provence
Photography Vins de Provence

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