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Franconian Pear and Quark Bake | Fluffy & Golden Brown
(0)
55 min
Under an hour
Knuspr-Küche
Ein herrlicher fränkischer Herbstklassiker: Saftige, aromatische Birnenspalten treffen auf eine luftig-leichte Quark-Grieß-Masse mit feiner Bourbon-Vanille, Zitronenabrieb und einer Prise Zimt. Vollendet mit einer knusprigen Haube aus gerösteten Mandelblättchen und feinem Puderzucker – die perfekte traditionelle Nachspeise für gemütliche Herbsttage.
Ingredients
Preparation method
Preparation & preparing the pears
Preheat the oven to 180 °C top/bottom heat (160 °C fan). Thoroughly grease a baking dish (approx. 20 x 25 cm) with 10 g of the butter. Wash the lemon under hot water, finely grate the zest, and squeeze out the juice.
Thoroughly wash, peel, quarter, and core the pears. Cut the pear quarters into approx. 5 mm thin wedges and immediately toss gently in a bowl with 2 tbsp lemon juice and 1/2 tsp cinnamon so that they retain their aroma and do not turn brown.
Preparing the quark mixture & layering
Separate the eggs. Beat the egg whites with a pinch of table salt in a grease-free bowl until stiff and chill until ready to use.
Chef's tip
For a delicate nutty note, you can additionally mix 1 tablespoon of chopped walnuts or hazelnuts with the flaked almonds.
Firm and aromatic pear varieties such as Williams Christ, Conference, or Abate Fetel are best suited, as they maintain their structure during baking.
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