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Geneva Pear Flan (Geneve)

 

23

Yield

1

tart

Prep

15

min

Cook

35

min

Ready

50

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

300 grams pastry
shortcrust or puff
20 grams all-purpose flour
30 grams sugar
30 grams cinnamon
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
*
¼ dl walnut oil
*
40 grams brown sugar
1 dl cream
*

Directions

The units: 100 g = 3½ oz; 1 dl = 3½ fl oz; 24 cm = 3½ 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 to 35 minutes at 220 oC.

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

Serve cold.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 511g (18.0 oz)
Amount per Serving
Calories 79830% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 420mg 17%
Total Carbohydrate 48g 48%
Dietary Fiber 20g 80%
Sugars g
Protein 16g
Vitamin A 3% Vitamin C 85%
Calcium 19% Iron 37%
* based on a 2,000 calorie diet How is this calculated?

 

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