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Geneva Pear Flan

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)827.2944
Energy (kCal)120470.8832
Carbohydrates (g)30538.5299
Total fats (g)173.0201
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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 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. Sprinkle with the brown sugar and cover with cream. | 5. Bake for 30-35 minutes at 220°C | 6. Loosen the sides of the flan and leave to cool; turn out when cold. Serve cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shortcrust pastry 300 g 267.0 0.0 59.4 1.5
    flour 20 11565.6 2532.1079999999997 188.02 44.872
    sugar 30 24179.4 6047.88 0.0 0.0
    cinnamon ground - - - -
    pear 8 peeled grated 638.4 170.576 4.032 1.568
    lemon peel 50 candied cut 47.0 16.0 1.5 0.3
    orange peel 50 g candied cut 48.5 12.5 0.75 0.1
    raisin 100 49830.0 13120.8 559.35 75.9
    white wine 2 tablespoons - - - -
    walnut oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    brown sugar 40 33440.0 8631.92 10.56 0.0
    cream 100 ml 334.7592 6.7459 3.6824 35.1801

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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