Peach and Curd Casserole
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g quark, (curd cheese)
- 1 can peach (s), fresh if possible
- 3 egg (s)
- 120 g butter, room temperature
- 120 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 3 tablespoon semolina
- N / A peach juice, optional
- 1 teaspoon Baking powder
- 1 shot rum
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Drain the peaches while collecting the juice.
- Beat the eggs, sugar and vanilla sugar until creamy and fold in the semolina mixed with baking powder. Stir the quark, peach juice, rum and the butter, which is very warm at room temperature, into the egg mixture and pour into a greased casserole dish. Smooth everything out and distribute the peach halves on top. Bake in a preheated oven at 160 ° C for approx. 45 - 50 minutes.
- Serve lukewarm sprinkled with powdered sugar.
- Annotation:
- If you take fresh peaches, you need the corresponding amount of purchased peach juice, as you will then not have juice from the can.
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