Quark Cream with Peach Compote
Soak raisins in lukewarm grappa. Boil milk with lemon zest. Sprinkle sugar and stir in the semolina. Let soak for 3-4 minutes. Whisk egg yolk with lemon juice and stir. Let semolina cool, stirring occasionally.
Score peaches and blanch for 1-2 minutes in boiling water. Remove skin, halve, pit and cut into wedges. Braise in peach liqueur in a saucepan for 2-3 minutes. Let cool.
Stir grappa raisins and quark with semolina. Pour into glasses and top with peach compote. Garnish with mint and serve.