Pear Casserole with Curd

Spread a sieve with a wet dishcloth, drain the curd in it for about 1 1/2 to 2 hours.

Separate the eggs, roughly crush 1/3 of the amaretti. Butter an oval gratin dish (2 1/2 l capacity).

Grate the lemon thinly and squeeze it. Peel, quarter and core the pears. Scrape the pulp from the vanilla pods.

Beat the egg yolks and sugar until frothy and hearty. Stir 100 g butter, juice of one lemon and zest, vanilla pulp and the curd into the egg yolk mixture. Whip the egg whites with a pinch of salt to stiff peaks and mix gently.

Spread a third of this amount into the mold. Place half of the pear quarters on top. Spread another third of this quantity on top. Spread the amaretti evenly on top, cover with the remaining amount. Place the remaining pear quarters on top, round side down, sprinkle with the amaretti crumbs.

Bake in the oven heated to 175 °C on the 2nd rack from the bottom for 55 to 60 min. Melt the remaining butter and brush the casserole with it after 20 minutes.

Then leave to stand for another 10 min. in the switched-off oven.

(From: Essen & Trinken, 9/93, p.91)

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