Bart's Recipes
Halve the peach and plums and remove the pits. Cut the peach into four wedges and leave the plums halved. Heat a grill pan or heavy frying pan over medium-high heat and melt the butter until it starts to foam.
Place the stone fruit cut-side down in the pan and leave it undisturbed for two to three minutes. The cut surface contains quite a bit of natural sugar, which only caramelizes when the fruit lies still against a hot surface. If you move it too early, juices will release and you will end up stewing instead of grilling. Flip the pieces once they have deep brown grill marks and remove them from the heat after one minute.
Dry-toast the pistachio nuts in a second small pan until they smell warm. Let them cool and chop them roughly; the vibrant green color stands out beautifully against the white quark.
Spoon the quark into a bowl and stir in the cinnamon. Top with the warm fruit, along with the melted butter and caramelized juices from the pan.
Sprinkle the pistachios and hemp seeds over the top and strip the leaves from a few sprigs of thyme over the bowl. Thyme with summer fruit is unusual but keeps the dish savory enough to work as breakfast. Two pieces of stone fruit remain well within the carb limits allowed by full-fat quark with nuts.
