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Pears with caraway curd

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Ingredients for 4 servings:

  • 2 bulb(s)
  • some lemon juice
  • 1 bell pepper(s)
  • 4 tbsp cream
  • 200 g quark
  • Salt
  • 1 tbsp dry sherry
  • some caraway

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Halve the pears lengthwise, remove the core and stem, and drizzle the cut surfaces with lemon juice to prevent browning. Hollow out the bell pepper and cut into rings. Whip the cream until stiff, mix with the quark and sherry, and season lightly with salt. Top the pear halves with the bell pepper rings and scatter the quark on top. Sprinkle with caraway seeds and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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