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.