Geneva Pear Flan Recipes
GENEVA PEAR FLAN
Make and share this Geneva Pear Flan recipe from Food.com.
Provided by Coasty
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
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.
FRENCH PEAR FLAN
Wonderful French Dessert. Different, simple to make with a fantastic presentation. Hope you enjoy!
Provided by Leslie
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 434.1, Fat 26.5, SaturatedFat 15.8, Cholesterol 175.8, Sodium 127, Carbohydrate 46.6, Fiber 3.7, Sugar 36.4, Protein 6.1
ALMOND PEAR FLAN
I have prepared this for most holiday get together for years. You can prepare pastry case up to a day before adding filling and pears. Bake up to 3 hours before serving. This holds up well and can be prepared in advance and served the next day.
Provided by teresas
Categories Tarts
Time 1h35m
Yield 1 flan, 8 serving(s)
Number Of Ingredients 11
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.
More about "geneva pear flan recipes"
GENEVA PEAR FLAN (GENEVE) RECIPE
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.
From recipeland.com
Servings 1Calories 798 per servingTotal Time 50 mins
From recipeland.com
Servings 1Calories 798 per servingTotal Time 50 mins
GENEVA PEAR FLAN | SWITZERLANDFOOD
Line a 24cm wide flan ring with the pastry. 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. Sprinkle with brown sugar and cover with cream. Bake for 30-35mins at 220*C.
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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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3 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 wine (all or part of the wine, depending on the amount of pear juice in the flan ring). 4 sprinkle with the brown sugar and cover with cream. 5 bake for 30-35 minutes at 220°c
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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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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.
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