Pear Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml milk
- 20 g butter
- 20 g flaked almonds, toasted
- 80 g suar
- 40 g raisins
- 80 g semolina, (wheat semolina)
- 2 large egg (s)
- 150 g low-fat quark
- 1 pinch (s) salt
- 40 g suar
- 1 packet vanilla sugar
- 2 pear (s), approx. 300g
- 2 tablespoon lemon juice
- 10 g flaked almonds, for sprinklin
- Powdered sugar, for sprinkling
Print Recipe
Pin Recipe Instructions
- Bring the milk, butter, flaked almonds, sugar and raisins to the boil. Gradually stir in the semolina and reduce to a creamy consistency for about 4 minutes, stirring constantly, then remove from the plate. Pour the mixture into a bowl and let it cool a little.
- Separate eggs. Stir the yolks and curd cheese into the semolina. Beat the egg white with a pinch of salt to stiff snow, gradually add the crystal and vanilla sugar and whip the snow again vigorously and stir into the semolina mass and then pour into a greased casserole dish.
- Wash the pears, quarter them, remove the pits and cut them, including the skin, into 1 cm cubes. Drizzle with lemon juice and spread over the semolina. Sprinkle with flaked almonds.
- Bake in a preheated oven at 200 ° C for about 50 minutes.
- After baking, divide into portions and add sugar.
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