- 4 tablespoons Raisins
- 2 tablespoons Grappa
- 375 milliliters Milk
- 1 organic Lemon (zested and juiced)
- 4 tablespoons Sugar
- 40 grams Semolina flour
- 1 medium Egg yolk
- 4 Peaches
- 6 tablespoons peach liqueur
- 250 grams Cream quark (40% fat)
- Mint (for garnish)
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.