Curd Cheese Soufflé with Vineyard Peaches

For the curd casserole with vineyard peaches put the peaches in a pot and pour hot water over them (do not boil!!!). Wait 1 minute, after that you can peel off the skin of the peaches very well with your fingers.

Then cut the peaches in half and take out the pits. Set aside, preheat oven to 200 °C and mix curd, sugar, semolina, vanilla, lemon zest and butter in a bowl until creamy and homogeneous.

Separate the eggs and beat the egg whites until stiff. Mix the eggs into the curd mixture. You can also stir in a little rum, cardamom powder – just 1/2 coffee spoon – also fits.

Finally, carefully stir in the beaten egg whites. Pour the batter into a buttered baking dish and top with the halved peaches. I also added some frozen raspberries. Bake the curd casserole with vineyard peaches for about 40 minutes at 160 °C.

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