Wash the lemon hot, dab dry and finely grate the peel. Squeeze the lemon. Peel, quarter, core and cut pears into pieces. Sprinkle with the lemon juice.
Drain the plums and collect the juice. Stir pudding powder, sugar and 4 tbsp. juice until smooth. Bring the rest of the juice and 1⁄4 tsp. cinnamon to the boil. Stir the pudding powder into the boiling juice and add at least one tsp.
Simmer for a minute. Add pears and plums. Pour the compote into an ovenproof dish.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the macaroon paste, coarsely grate the marzipan paste. 1⁄4 Add tsp. cinnamon, lemon peel and 1 pinch of salt. Knead in 1 egg and 1 egg yolk bit by bit with the dough hooks of the mixer.
Spray mass onto the compote.
Whisk 1 egg yolk and brush the spots with it. Sprinkle with flaked almonds. Bake in a hot oven for about 10 minutes. Attention - the marzipan tips burn easily! Cover with aluminium foil if necessary.
Take the compote out of the oven and let it cool down a little. Dust with icing sugar when lukewarm. Whipped cream tastes good with it.