Short
Arnold
Lara MSumptuous Pear and Almond Flan
August 25th 2006 05:01
This is something that my Mum has got down to a fine art and whips up for special occasions such as birthdays. She usually uses a kind of pear with a brown, slightly rough skin, though I’m not sure of the variety’s name. It’s moist and soft and always gets a great reception.
Ingredients:
2 Eggs
180 Grams of Almond Meal
150 Grams of Butter
4 Pears
2 Tablespoons of Self Raising Flour
150 Grams of Castor Sugar
1 Tablespoon of Brown Sugar
Method:
Use an electric beater to cream the butter and castor sugar until it is evenly combined. Add the eggs and beat them into the mixture. Also stir in the almond meal and flour.
Lightly grease a round dish and sprinkle the surface with the brown sugar. Next wash the pears and remove the stalks. Cut each one in half, at the same time removing the core. Lay the pears flat side down in the dish so that they cover an even area and radiate outwards. Pour the rest of the mixture and spread it over the pears and to the edges of the dish.
Place in an oven preheated to 180 degrees Celsius and after 40 minutes test the flan with a skewer. When it is firm the flan is ready to remove from the oven. Allow it to cool a bit then turn the dish upside down over a decorative plate and gently tap until the flan slides free. Serve with dollops of thickened cream or ice cream.
Ingredients:
2 Eggs
180 Grams of Almond Meal
150 Grams of Butter
4 Pears
2 Tablespoons of Self Raising Flour
150 Grams of Castor Sugar
1 Tablespoon of Brown Sugar
Use an electric beater to cream the butter and castor sugar until it is evenly combined. Add the eggs and beat them into the mixture. Also stir in the almond meal and flour.
Lightly grease a round dish and sprinkle the surface with the brown sugar. Next wash the pears and remove the stalks. Cut each one in half, at the same time removing the core. Lay the pears flat side down in the dish so that they cover an even area and radiate outwards. Pour the rest of the mixture and spread it over the pears and to the edges of the dish.
Place in an oven preheated to 180 degrees Celsius and after 40 minutes test the flan with a skewer. When it is firm the flan is ready to remove from the oven. Allow it to cool a bit then turn the dish upside down over a decorative plate and gently tap until the flan slides free. Serve with dollops of thickened cream or ice cream.
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