Pear Apple Bake with Nuts

Ingredients

• 45 g butter (room temperature)
• 40 g coconut blossom sugar
• 1 pear
• 1 apple
• 0.5 organic lemon (juice and zest)
• 3 eggs
• 250 g quark (20% fat in the tub)
• 80 g chopped hazelnut kernels
• 30 g whole-grain semolina (2 tbsp)

Instructions

1. 1.

   Brush 4 oven-safe small baking dishes with 5 g butter and sprinkle with 5 g sugar.

2. 2.

   Wash, quarter, core, and slice the pear and apple into thin wedges. Toss with 2 tbsp lemon juice and arrange in the dishes.

3. 3.

   Cream together remaining butter, leftover sugar, and lemon zest. Separate egg whites from yolks; gradually fold yolks into the butter mixture. Drain quark and fold in half of the nuts and semolina.

4. 4.

   Whisk egg whites with 1 tbsp lemon juice until stiff peaks form; fold into the quark batter. Fill dishes with the mixture and top with remaining nuts. Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 25 minutes until golden brown. Remove and serve warm.