1 Halve vanilla bean lengthwise and scrape out the seeds. In a large pot, bring milk and vanilla seeds to a boil.
2 Stir in butter and millet and return to a boil. Turn off heat, cover and let stand until millet is tender and liquid is absorbed, about 15 minutes.
3 Meanwhile, separate the eggs. Put egg whites into a bowl and the egg yolks into a smaller bowl.
4 Squeeze juice from lemon and add to the egg yolks along with honey, quark and ground almonds. Using a hand mixer, beat until mixture is light and fluffy, about 4 minutes.
5 Peel pears, quarter, core and dice finely.
6 Fold pears and millet into the egg-yolk mixture.
7 Beat egg whites with salt until stiff peaks. Fold into millet mixture.
8 Line a rectangular baking dish (10 x 20 cm) (approximately 4 x 8 inches ) with parchment paper. Pour in batter and smooth top with a wooden spoon.
9 Sprinkle top with sliced almonds and bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until a skewer inserted into the center and comes out clean, 25-30 minutes. Let cool slightly before serving.