Pear Quark Gratin

Name: Pear Quark Gratin
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TABLESPOONS flaked almonds; 2 Eggs (Gr. M); 250 g cream quark (40 % fat); 1 package/s Vanilla sugar; 2 TABLESPOONS Icing sugar; 4 TSP Icing sugar; 2 ripe pears (e.g. varieties such as Williams Christ, Gute Luise or Conference)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

Our favourite for the autumn season: the airy-creamy vanilla curd cheese is first made pretty with a pear fan before it gets its golden brown look in the oven.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TABLESPOONS flaked almonds
2 Eggs (Gr. M)
250 g cream quark (40 % fat)
1 package/s Vanilla sugar
2 TABLESPOONS Icing sugar
4 TSP Icing sugar
2 ripe pears (e.g. varieties such as Williams Christ, Gute Luise or Conference)

Directions

1
Roast the almonds in a pan without fat until golden brown and take them out.
2
Separate eggs. Beat egg whites until stiff. Mix quark, egg yolk, vanilla sugar and 2 tbsp. icing sugar until smooth. Fold in the beaten egg white. Spread the quark cream into four flat ovenproof moulds (each containing approx. 200 ml).
3
Peel, halve and core the pears. Cut lengthwise several times, but do not cut through. The halves should stick together at the base of the stalk. Place 1 half of the pears slightly fanned out on each cream.
4
Sprinkle with 1 teaspoon of icing sugar and gratinate under the oven grill for 3-4 minutes until golden brown. Sprinkle with almonds and serve immediately.
5
Tip: Buy ripe specimens of the varieties Williams Christ, Gute Luise or Conference, because they have soft flesh. More coarse-grained varieties remain hard during the short gratin time.