I really like the combinations of flavors and textures that result when soft-curd cheeses are served with poached fruit. In this dessert, I add to that by layering on an icy granité and a crisp cracker. I’m not giving you a yield here, since this is more of a combination of flavors than anything, and you can make as many as you like.

Ingredients

　　Pedro Ximenez Granité (page 240)

　　Farmer’s cheese (I particularly like Ayrshire farmer’s cheese from Westfield Farm; see Note)

　　Graham Cracker Tuiles (page 206)

　　Cut the quinces into small dice. Spoon the granité into dessert bowls. Add the quinces and some farmer’s cheese, and garnish with a few tuiles.

　　Cooks' Note

　　Ayrshire farmer’s cheese is available online at Chevre.com.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__