Pear Quark Casserole

Ingredients

• 3 eggs
• 1 pinch salt
• 1 small organic lemon
• 800 g quark (20% fat)
• 45 g cane sugar (3 tbsp)
• 20 g cornstarch (1 tbsp)
• 50 g ground almonds
• 1 tbsp butter (15 g)
• 4 small pears (100 g each)
• 40 g almond slivers (4 tbsp)
• 20 g powdered cane sugar (2 tbsp)

Instructions

1. 1.

   Separate the eggs. Whisk the egg whites with a pinch of salt until stiff peaks form. Peel the lemon in hot water, pat dry, grate the zest finely, and squeeze out the juice.

2. 2.

   Beat the yolks with lemon zest, quark, sugar, cornstarch, and ground almonds well. Gently fold the meringue into the quark mixture.

3. 3.

   Grease a baking dish with butter. Wash the pears, halve them, remove stems, and drizzle the cut surfaces with lemon juice.

4. 4.

   Pour the quark batter into the dish and smooth it out. Arrange the pears cut-side up on top of the batter and press them lightly in.

5. 5.

   Sprinkle almond slivers over the mixture and bake the pear quark casserole in a preheated oven at 200 °C (180 °C fan, gas mark 3) for 30 minutes.

6. 6.

   Remove the casserole from the oven, dust with powdered sugar, and serve warm.