Vanilla curd with apple and pear compote

Ingredients for 4 servings:

• 2 small pears, approx. 300 g
• 1 large apple, approx. 300 g
• 250 ml apple juice
• 50 g sugar
• 1 pack of pudding powder, vanilla
• 3 tbsp water or apple juice
• 1 vanilla pod(s)
• 300 g quark
• 1 pack of cream stiffener
• 150 ml whipped cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Layered dessert with yellow fruit compote

Peel, core, and cut the pears and apple into small pieces. Bring the apple juice, 25g of sugar, and the fruit pieces to a boil and simmer for about 5 minutes. Stir occasionally to prevent burning. Mix the custard powder with 3-6 tablespoons of water or apple juice until smooth. Add the mixed powder to the pudding mix and simmer for another minute. Remove the pudding mix from the heat. Split the vanilla pod lengthwise and scrape out the seeds with a spoon. Add the seeds to the quark and stir until smooth. Do not discard the vanilla pod. Soak it in regular sugar and let it steep for a while, and you have homemade vanilla sugar. Mix the cream stabilizer and 25g of sugar. Whip the cream until stiff, gradually adding the sugar mixed with the cream stabilizer. Fold the cream into the quark. Layer the quark cream and compote alternately in a glass. Garnish with mint if desired. Tip: If you like, you can also add a few tablespoons of raisins to the porridge. I also like to add a little natural yogurt to the quark mixture. This makes it a little creamier.