Pear Quark Gratin

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 1
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. 1

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

  2. 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. 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. 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. 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.

Nutrition Facts

KCAL
300 kcal
CARBS
29 g
FATS
14 g
PROTEINS
12 g