Roast the almonds in a pan without fat until golden brown and take them out.
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).
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.
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.
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.