Recipe Archives->Desserts Pudding->Pear Flan

GLAZED PEAR FLAN
        
1 c. flour
dash of salt
3 T. sugar
6 T. butter or margarine
1 slightly beaten egg yolk
1/2 t. vanilla

1 can (16 oz.) pears
2 packages (3 oz. each) cream cheese, softened
1 1/2 T. pear syrup
2 T. powdered sugar
1/2 t. almond extract (or 3 T. Amaretto)
1/3 c. apricot preserves
1 T. pear syrup
2 T. sliced almonds

To make pastry, mix flour, salt and sugar.  Cut in butter until
mixture is crumbly.  Blend in egg yolk and vanilla.  Chill 30
minutes.  Roll pastry on lightly floured surface to an 11-inch
circle.  Carefully fit into 9 1/2-inch flan pan with removable
bottom, pressing pastry firmly against sides.  Prick bottom and
sides with fork.  Bake at 400 degrees F. for 10 minutes.  Reduce
heat to 350 and bake 5 minutes longer.  Cool thoroughly.

To make filling, drain and slice pears, reserving syrup.  Combine
cream cheese, 1 1/2 T pear syrup, sugar and almond extract.  Spread
in bottom of pastry.  Arrange pear slices lengthwise on top of
filling so that there is a pear slice on each to-be-cut piece.
Heat apricot preserves and 1 T. pear syrup.  Cool slightly.  Spoon
over pears.  Refrigerate and sprinkle with almonds beofre serving.

Note:  If using fresh pears, pare 3 winter pears (Bosc, D'Anjou)
leaving on stems.  Poach them in 2 c. rose wine, 1 c. sugar, few
drops red food coloring (optional).  Bring to a boil then simmer
30-40 min.

Printable version: pear-flan.txt.