Geneva Pear Flan (Geneve)

• 300 grams pastry shortcrust or puff
• 20 grams flour, all-purpose
• 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
• 1/4 dl walnut oil
• 40 grams brown sugar
• 1 dl cream

1. The units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz; 24 cm = 3 1/2 in Line a 24 cm wide flan ring with the pastry and prick well with a fork.
2. Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base.
3. Mix the pear slices, lemon and orange peel, raisins and oil together then spread this on top.
4. Moisten the mixture with the white wine (all or part of the wine, depending on the amount of pear juice in the flan ring).
5. Sprinkle with the brown sugar and cover with cream.
6. Bake for 30 to 35 minutes at 220 oC.
7. Loosen the sides of the flan and leave to cool; turn out when cold.
8. Serve cold.

pastry shortcrust, flour, sugar, cinnamon, grater, lemon zest candied, orange zest candied, raisins, white wine, walnut oil, brown sugar, cream

Taken from recipeland.com/recipe/v/geneva-pear-flan-geneve-47358 (may not work)