Semolina pudding with pears and cranberries

Ingredients for 8 servings:

• 150 g cranberries
• 125 g sugar
• 700 g pear(s), ripe
• 1 stalk(s) cinnamon
• 2 cloves
• 3 eggs
• 75 g butter
• 1 tsp vanilla, ground
• 150 g cream
• 1 lemon(s), organic, peel
• 500 g low-fat curd cheese
• 75 g semolina (whole wheat semolina)
• 30 g almond flakes
• some butter for the casserole dish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Halve the pears lengthwise, core, and peel. Place in a saucepan and cover with about 1 cm of water. Add the cinnamon stick and cloves, and sauté the pears over low heat until soft, but do not allow them to fall apart. Separate the eggs. Beat the egg whites stiffly. Beat the egg yolks with the sugar until creamy. Melt the butter, then mix with the egg custard (egg yolks + sugar) and the vanilla. Mix the lemon zest with the quark and fold in the stiffly whipped cream. Mix the semolina with the custard, then fold in the quark and finally the beaten egg whites. Butter the dish. Preheat oven to 180°C (350°F). Pour half of the batter into the dish, fill the pear hollows with the cranberries, and place them on top of the batter. Pour the remaining batter on top. Sprinkle the casserole with flaked almonds and bake on the middle rack for about 45 minutes until light brown.