Quince casserole with quark and semolina

Ingredients for 4 servings:

• 800 g quince(s)
• 250 ml white wine or apple juice or pear juice
• 4 eggs
• 150 g sugar
• 1 organic lemon(s), zest
• ½ lemon(s), juice
• 1 packet of vanilla sugar
• 500 g low-fat curd cheese
• 125 g semolina
• ½ pack of baking powder
• 1 pinch of salt
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

sweet main course

Peel, core, and slice the quinces. Boil in white wine or juice until almost tender. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Whisk the egg yolks, sugar, vanilla sugar, and grated lemon zest in a mixing bowl until frothy. Mix in the quark, semolina, and baking powder. Fold in the beaten egg whites. Grease a baking dish. Drain the quinces and pour them into the baking dish along with the quark cream. Mix everything together. Bake at 180-200°C (top/bottom heat) for about 35 minutes. Serve with vanilla sauce.