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Caramelised Pan-Fried Pears on Bourbon Vanilla Quark | Delicate & Autumnal
(0)
25 min
Quick
Knuspr-Küche
Saftige Birnenspalten, in Butter, braunem Rohrzucker und einer Prise Zimt goldbraun in der Pfanne karamellisiert, serviert auf samtig gerührtem Bourbon-Vanillequark mit gerösteten Mandelblättchen und feinem Honig. Ein schnelles, herbstliches Dessert voller Wohlfühl-Aromen!
Preparation method
Preparation
Gently toast the flaked almonds in a non-stick pan without fat over medium heat for 2–3 minutes until fragrant and lightly browned. Transfer immediately to a flat plate and allow to cool.
Wash the pears thoroughly, pat dry, quarter and core them. Then cut into bite-sized wedges. Halve the lemon and drizzle the pear wedges with a little fresh lemon juice to keep them fresh and add a delicate acidity.
Whipping the vanilla quark
Put the quark into a mixing bowl along with the whipping cream and bourbon vanilla sugar. Whip with a whisk or hand mixer into a velvety, airy cream. Chill briefly in the fridge until ready to serve.
Chef's tip
Firm pear varieties such as Conference, Williams Christ or Abate Fetel are ideal, as they hold their shape and do not fall apart during frying and caramelising.
If you prefer the quark even lighter and fluffier, whip the whipping cream to stiff peaks beforehand and gently fold it into the quark mixed with vanilla sugar.
Ingredients
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