Siduri - The clafouti is rather dense and custardy, plus I added caramel paste and Navan (vanilla cognac) and served it with a Navan ice cream. You can easily leave those out. Also, I would think you could use the caramelized quince in many other recipes in place of apple. It would be great in coffeecake, muffins or just warm with ice cream.
I don't have the exact caramel ratio with me, but I think it was close to 2:1 sugar to water.
Caramelized Quince -
80g Corn Syrup
Cook above to caramel color, add -
3/4 cup water
1 split vanilla bean
1.5 oz butter
quince, peeled and cut
Cook at low simmer until quince is cooked through. Store in syrup.
Drain quince well. Cover bottom of dish with quince (I used 8 individual pots)
1 1/2 c Cream
1/4 t Salt
2t Caramel paste
Whip eggs and sugar on high to ribbon. Sift in dry. Fold in rest. Let batter rest 10 minutes. I baked in a 350 convection oven for 10 minutes until set. Don't rotate pans (will deflate).