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Рецепт Geneva Pear Flan (Geneve)

Name: Geneva Pear Flan (Geneve)
Ingredients: 300 gm Pastry, shortcrust or possibly puff; 20 gm Flour; 30 gm Sugar Cinnamon, grnd; 8 x Pears, ripe, peeled and cut into thin strips or possibly grated with a coarse grater; 50 gm Lemon peel, candied cut in small dice; 50 gm Orange peel, candied cut in small dice; 100 gm Raisins; 1 dl White wine; 1/4 dl Walnut oil; 40 gm Brown sugar; 1 dl Cream

от Global Cookbook

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Ингредиенты

300 gm Pastry, shortcrust or possibly puff
20 gm Flour
30 gm Sugar Cinnamon, grnd
8 x Pears, ripe, peeled and cut into thin strips or possibly grated with a coarse grater
50 gm Lemon peel, candied cut in small dice
50 gm Orange peel, candied cut in small dice
100 gm Raisins
1 dl White wine
1/4 dl Walnut oil
40 gm Brown sugar
1 dl Cream

Инструкции

The units: 100 g = 3 1/2 ounce; 1 dl = 3 1/2 fl ounce; 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 mix with the white wine (all or possibly 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 min at 220 oC. Loosen the sides of the flan and leave to cold; turn out when cool. Serve cool.