Pumpkin Seed Financiers

• 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

Preheat the oven to 400ºF. Butter and flour 16 miniature muffin tins.

In a heavy frying pan set over medium-high heat, melt the butter and continue cooking until it turns dark amber in color and gives off a rich, nutty aroma. Remove from the heat immediately and set aside to cool. Meanwhile, in the bowl of a food processor fitted with a metal blade, combine the sugar and pumpkin seeds. Using on/off pulses, process this mixture until the pumpkin seeds are ground to a fine flour, 3 to 4 minutes. Add the flour and salt, and pulse once or twice to combine.

In a large mixing bowl, beat the egg whites with a wire whisk until soft peaks form. They should be snowy white and hold their shape, but not be stiff. With a rubber spatula, gently fold in the ground pumpkin seed mixture, and when it is just about incorporated, fold in the cooled, browned butter. Spoon about 1 tablespoon of the batter into the prepared miniature muffin tins. Set the tins in the oven and bake for 12 to 15 minutes, until the financiers have browned around the edges. They will be sunken, and slightly moist in the center. Remove from the oven and cool almost completely, about 30 minutes, before unmolding. If the top of the financier separates from the bottom when you try to remove the first one from the tin, cool a little longer. Finish cooling on a wire rack.

In a small saucepan, heat the quince paste with the sweet white wine. Once the paste is hot and the wine is incorporated, allow mixture to reduce and thicken to a jelly-like consistency. Serve the financiers with a dollop of vanilla yogurt and a spoonful of quince jelly.