Geneva Pear Flan (Geneve)

300 g Pastry; shortcrust or puff

20 g Flour

30 g Sugar

Cinnamon; ground 8 Pears; ripe, peeled and cut

- into thin strips - or grated with a - coarse grater 50 g Lemon peel; candied

- cut in small dice 50 g Orange peel; candied

- cut in small dice 100 g Raisins

1 dl White wine

1/4 dl Walnut oil

40 g Brown sugar

1 dl Cream

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.