Pear Pudding with Cranberries
- For the pudding
- 1 Pear
- 4 centiliters Orange liqueur (Grand Marnier)
- 100 grams Cranberry
- 1 tablespoon sugar
- 2 eggs
- 3 tablespoons powdered sugar
- 2 teaspoons grated Lemon peel
- Vanilla bean
- 125 grams Quark
For the pudding, peel pears and cut flesh into small cubes. Mix with orange liqueur and soak for about 20 minutes.
Boil sugar with 2 tablespoons of water, add cranberries and simmer for 5 minutes.
Separate eggs. Beat egg yolks with vanilla and powdered sugar until fluffy. Stir in lemon peel, quark and cranberries with syrup. Fold in pear cubes.
Beat egg whites until stiff and carefully fold into the quark mixture.
Pour mixture into buttered ramekins and bake in a preheated oven at 180°C (approximately 350°F) for about 20 minutes or until golden brown. For garnish, mix sugar with water and heat to make a very thick syrup. Serve garnished with syrup.