Pears stuffed with lemon curd

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash lemon hot, rub dry. Peel the zest of 1/2 lemon thinly with a peeler. Finely grate the remaining peel. Halve the lemon. Squeeze the juice. Boil up 500 ml water, cinnamon stick, peeled lemon peel, wine and 100 g sugar in a saucepan and let it simmer for about 5 minutes

2. 2

   In the meantime, peel the pears so that the stalk is preserved. Remove the core with a ball cutter. Add pear halves to the stock and simmer for 3-5 minutes at low heat

3. 3

   In the meantime, mix quark, 2 tablespoons of sugar and grated lemon peel, except for a little bit for decoration. Put it in a cold place. Remove the pears from the stock and let them cool down. Bring 4 tablespoons of sugar and 2 tablespoons of water to the boil in a small pot and reduce to a golden brown caramel. Line a baking tray with baking paper. Dip a tablespoon into the caramel. Hold the spoon loosely between thumb and forefinger and pull thin sugar threads in sweeping movements. Process the rest of the caramel in the same way. If the caramel becomes too firm, reheat it at low heat.

4. 4

   Arrange pears on plates. Mix the curd cream with the cranberries. Fill pears with it. Decorate with grated lemon zest, cinnamon, caramel sauce and caramel threads

Nutrition Facts

KCAL
340 kcal

CARBS
62 g

FATS
2 g

PROTEINS
18 g