Geneva Pear Flan (Geneve)

50 minutes Prep: 15 minutes Cook: 35 minutes

798 calories per serving view nutrition facts

1 tart suggest servings

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Ingredients

300	grams	pastry	shortcrust or puff
20	grams	flour, all-purpose
30	grams	sugar
30	grams	cinnamon, ground
8	each	pears	, and cut into thin strips, or grated with a coarse grater
50	grams	lemon zest	candied, cut in small dice
50	grams	orange zest	candied, cut in small dice
100	grams	raisins, seedless
1	dl	white wine
1/4	dl	walnut oil
40	grams	brown sugar
1	dl	cream

Directions

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 oC.

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

Serve cold.

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Nutrition Facts

Serving Size 511g

Amount per Serving

Calories 798 30% of calories from fat

	% Daily Value*
Total Fat 27.0g	41%
Saturated Fat 7.0g	33%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 420mg	17%
Total Carbohydrate 143.0g	48%
Dietary Fiber 20.0g	80%
Sugars 68.0g
Protein 8.0g	16%

Vitamin A	3%		Vitamin C	85%
Calcium	19%		Iron	37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

An Absolutely Perfect Roast Goose!

I used this recipe on Christmas and it was the first time I made a goose. I used a 10 lb goose & the cooking method was terrific. I pricked the goose all over & then boiled it briefly, for about a minute. I stuffed the bird with aromatics (apple, onion, celery) and then roasted it. The skin was not greasy at all. I didn't use the stuffing recipe reccomended in this recipe, but of all the cooking methods I read online, this appeared to be the best. I plan on using it again. The key is to have a roasting rack that is high off the bottom of the pan.

Reviewed by gooseboy