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Baked Pineapple with Eggnog Curd

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Baked Pineapple with Eggnog Curd

The perfect baked pineapple with eggnog curd recipe with a picture and simple step-by-step instructions.

  • 1 Can Diced pineapple
  • 1 Handful Sultanas
  • 200 ml Advocaat
  • 500 g Quark
  • 1 Egg
  • 1 Handful Chopped almonds
  1. Drain the pineapple pieces and place in a greased baking dish. Scatter the sultanas on top. Drizzle with 50ml egg liqueur and let it steep a little.
  2. Separate egg. Beat egg whites with salt until stiff. Mix 1 large tablespoon of quark with sugar and egg yolk until creamy. Fold in the egg whites. Spread the mixture on the pineapple cubes and smooth out. Bake in the oven at 200 degrees for about 12 to 15 minutes.
  3. Mix the rest of the quark with the rest of the egg liqueur and some powdered sugar until creamy. Stir in the almonds.
Dinner
European
baked pineapple with eggnog curd

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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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