John Myers
Ingredients for 4 servings:
- 500 g pear(s), ripe
- ½ lemon(s), organic
- 300 g white bread, stale
- 4 eggs
- Salt
- 250 g low-fat curd cheese
- ¼ liter of milk
- 2 tbsp pudding powder (vanilla)
- 100 g sugar
- 80 g poppy seeds, ground
- 6 tbsp pear brandy
- Butter, for the mold
- Powdered sugar, for dusting
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Peel and quarter the pears, remove the cores, and dice the flesh into 1 cm cubes. Wash the lemon in hot water and dry it. Grate the zest and squeeze the juice. Mix both with the pears. Preheat the oven to 190°C (375°F). Grease a baking dish (approx. 20 x 25 cm) thickly with butter. Cut the bread into 4 cm cubes. Separate the eggs and beat the egg whites with a pinch of salt until stiff. In a bowl, mix the quark with the milk, custard powder, egg yolks, and sugar until smooth, then stir in the poppy seeds. Mix the bread and pears, and drizzle with pear brandy, if desired. Fold the beaten egg whites into the quark and poppy seed mixture and mix with the pear and bread cubes. Pour everything into the dish and bake in the oven (center, fan oven 170°C (350°F) for 35-40 minutes until golden brown. Dust the casserole with powdered sugar if desired and serve warm. It tastes great with cold vanilla sauce.
Facebook Comments