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    You are in: Home / Recipes / Geneva Pear Flan Recipe
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    Geneva Pear Flan

    Geneva Pear Flan. Photo by Mikekey

    1/2 Photos of Geneva Pear Flan

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Coasty's Note:

    This was sourced from and posted for ZWT 7.

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    Units: US | Metric


    1. 1
      Line a 24 cm wide flan ring with the pastry and prick well with a fork.
    2. 2
      Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base.
    3. 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 white wine (all or part of the wine, depending on the amount of pear juice in the flan ring).
    4. 4
      Sprinkle with the brown sugar and cover with cream.
    5. 5
      Bake for 30-35 minutes at 220°C
    6. 6
      Loosen the sides of the flan and leave to cool; turn out when cold. Serve cold.

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    Ratings & Reviews:

    • on June 15, 2011


      I noticed this recipe on the web site mentioned a few weeks ago, so after it was posted here, decided to try it. It took me awhile to figure out the conversions, but I think I came pretty close. I don't have a flan pan but used a tart pan. Flan pans must be deeper, because I stopped adding pears after 4. No way I would have room for 8, and it still ran over in the oven. I also subbed dried cranberries for the raisins. Other than that, it was really quite tasty. Sweetness and spices were just right. I will have to go look for a larger type pan for next time. Made for ZWT 7.

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    Nutritional Facts for Geneva Pear Flan

    Serving Size: 1 (321 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 453.4
    Calories from Fat 158
    Total Fat 17.5 g
    Saturated Fat 5.5 g
    Cholesterol 14.1 mg
    Sodium 190.9 mg
    Total Carbohydrate 74.9 g
    Dietary Fiber 10.2 g
    Sugars 38.9 g
    Protein 4.1 g

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