Geneva Pear Flan Recipes

GENEVA PEAR FLAN

Steps:

• 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 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).
• 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.

ALMOND PEAR FLAN

Steps:

• Pastry: Combine all ingredients in processor, process until combined.
• Remove to lightly floured surface, knead into smooth ball, cover, refrigerate 30 minutes.
• Roll pastry large enough to line a 9-inch flan tin.
• Filling: Cream butter and sugar together until just combined, add eggs one at a time beating well after each addition.
• Fold in almonds and flour.
• Spread filling into pastry case, place pear quarters over filling, bake in moderate 350 degree oven 35 minutes or until golden brown.
• Brush with warmed sieved apricot jam.

FRENCH PEAR FLAN

Steps:

• Preheat the oven to 300°F.
• Lightly grease a 8 inch flan dish.
• Peel the pears, cut them in half, remove seeds and cut them into 1/4 inch slices.
• Place the sliced pears in a saucepan with the butter, and sauté over a low heat for 5 minutes, turning once.
• Meanwhile, in a mixing bowl, mix together the eggs, milk, sugar, whipping cream and cinnamon.
• Drain the pears and arrange in the greased flan case.
• Pour the egg mixture over the top of the pears and bake for about 40 minutes or until set.
• Serve warm.