Geneva Pear Flan

Name: Geneva Pear Flan
Ingredients: 300 g shortcrust pastry; 20 g flour; 30 g sugar; cinnamon, ground; 8 pears, ripe, peeled, grated coarsely; 50 g lemon peel, candied cut in small dice cut in small dice; 50 g orange peel, candied, cut in small dice cut in small dice; 100 g raisins; 2 tablespoons white wine; 1 tablespoon walnut oil; 40 g brown sugar; 100 ml cream

12 ingredients

6 steps

Ingredients

300 g shortcrust pastry
20 g flour
30 g sugar
cinnamon, ground
8 pears, ripe, peeled, grated coarsely
50 g lemon peel, candied cut in small dice cut in small dice
50 g orange peel, candied, cut in small dice cut in small dice
100 g raisins
2 tablespoons white wine
1 tablespoon walnut oil
40 g brown sugar
100 ml cream

Directions

1

Line a 24 cm wide flan ring with the pastry and prick well with a fork.
2

Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base.
3

Mix the pear slices, lemon and orange peel, raisins and oil together then spread this on to the pastry case. Moisten the mixture with the white wine (all or part of the wine, depending on the amount of pear juice in the flan ring).
4

Sprinkle with the brown sugar and cover with cream.
5

Bake for 30-35 minutes at 220°C
6

Loosen the sides of the flan and leave to cool; turn out when cold. Serve cold.