Bart's Recipes
Peel the pear, cut it in half, and remove the core with a teaspoon. Cut the halves into slices one centimeter thick. Deliberately choose a firm, slightly hard pear: a ripe pear will break down into mush in the pan within two minutes, while a firm pear will soften but keep its shape and bite.
Melt the butter in a frying pan over medium heat until foaming and place the pear slices in it, cut-side down. Leave them for three minutes without touching them, so the released fruit juice caramelizes against the hot bottom into a thin layer. Flip them over, sprinkle with cardamom, and fry for another two minutes. Squeeze a few drops of lemon juice over them and remove the pan from the heat.
Dry-toast the walnuts in a second small pan until they smell warm, let them cool, and break them into coarse pieces with your hands.
Spoon the quark into a bowl and stir in the cinnamon. Loosen the almond butter with a spoon and swirl it in thick ribbons through the quark, so you encounter a vein of nut with every bite.
Place the warm pear with all the pan juices on top of the quark and sprinkle with the walnuts and hemp seeds. One pear stays well within the carb limit allowed by full-fat quark with nuts, while the fat from the butter and nuts further slows down absorption.
