Pumpkin Seed Financiers | James Beard Foundation
Inspired by a dessert at the Square in Mayfair, London, Geoffrey Blythe created this autumnal sweet for a dinner at the Beard House.
Ingredients
- 4 1/2 ounces (just slightly more than 1/2 cup) unsalted butter
- 3/4 cup sugar
- 2/3 cup raw, hulled pumpkin seeds
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large egg whites, lightly beaten
- 1 cup quince paste
- 1/2 cup sweet white wine
- Vanilla-flavored yogurt
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