Peel 4 beautiful ripe pears, leaving the stem to stand. Cut out the fly and replace each with 1 clove. In as narrow a pan as possible, cook the pears together with 5 tablespoons of sugar, 1 piece of thinly peeled lemon peel and 5-6 dl of white wine over medium heat until soft, pouring over the cooking liquid from time to time. Take out the pears and place in 1 serving bowl each. Reduce the cooking stock to approx. 1 1/2 dl over high heat. Let it cool down and mix in 150 g cream quark and 2 tablespoons of Grand Marnier. Spread the cream around the pears. Serve well chilled.
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