Title: Geneva Pear Flan (Geneve)
Categories: Tart Pear Switzerland
Yield: 1 Tart

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 wit
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

The story:

During the night of the 11th/12th December 1602 the citizens of Geneva victoriously resisted a surprise attack by the forces of Charles Emmanuel I, Duke of Savoy. The Duke had sworn that he would rather burn his boots than not conquer Geneva, but his men failed in their attempt to scale the walls using ladders. Since then the scaling of the walls, "L'Escalade", is celebrated each year in Geneva. A number of special dishes have been created for this occasion, including this pear flan.

The recipe:

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.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19

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