*  Exported from  MasterCook  *
 
                         GENEVA PEAR FLAN (GENEVE)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  300       g            Pastry -- shortcrust or puff
   20       g            Flour
   30       g            Sugar
                         Cinnamon -- ground
    8                    Pears -- ripe, peeled and cut
                         - into thin strips
                         - or grated with a
                         - coarse grater
   50       g            Lemon peel -- candied
                         - cut in small dice
   50       g            Orange peel -- candied
                         - cut in small dice
  100       g            Raisins
    1       dl           White wine
      1/4   dl           Walnut oil
   40       g            Brown sugar
    1       dl           Cream
 
   The units: 100 g ó 1/2 oz; 1 dl ó 1/2 fl oz; 24 cm ù 1/2 in
   Line a 24 cm wide flan ring with the pastry and prick well with a fork. Mix
   the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry
   base. Mix the pear slices, lemon and orange peel, raisins and oil together
   then spread this on top. Moisten the mixture with the white wine (all or
   part
   of the wine, depending on the amount of pear juice in the flan ring).
   Sprinkle with the brown sugar and cover with cream. Bake for 30-35 minutes
   at
   220 oC. Loosen the sides of the flan and leave to cool; turn out when cold.
   Serve cold.
  
 
 
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