Instructions

Follow the steps and taste along the way.

1. Prepare the pears and oven

   Preheat the oven to 190 °C. Halve the pears lengthwise and scoop out the cores with a teaspoon. Melt the butter.

   

2. Season and bake

   Place the pear halves cut-side up in a small baking dish. Drizzle with 10 ml lemon juice and the melted butter, distribute 8 g honey evenly over them, and sprinkle with cinnamon. Bake for 22–27 minutes, until a knife slides easily into the flesh but the pears still hold their shape.

   

3. Toast the seeds

   While the pears bake, add the pumpkin seeds to a dry pan. Toast over medium heat for 2–3 minutes, stirring regularly, until fragrant and beginning to pop gently in places. Transfer them to a plate so they stop toasting.

   

4. Mix the quark

   Stir the quark with the remaining 12 g honey, 5 ml lemon juice, lemon zest, and salt. The mixture should be smooth, fresh and tangy, and not too runny.

   

5. Finish and serve

   Let the baked pears stand for 3 minutes. Divide them among plates, add the quark, and sprinkle with the toasted seeds. Serve the pears warm with the cool quark.