*  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 3 1/2 oz; 1 dl 3 1/2 fl oz; 24 cm 9 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 C. Loosen the sides of the flan and leave to cool; turn out when
 cold.  Serve cold.

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