Saturday, September 09, 2006

Pear and Almond Flan - from Sue Reid

1 tbsp soft brown sugar
150g butter
150g caster sugar
2 large eggs, lightly beaten
150g almond meal
2 tbsp self-raising flour
2 tbsp blanched almonds
3 or 4 pears, skin on

Line a circular flan or cake tin 23cm in diameter with non-stick baking paper. Sprinkle soft brown sugar over the baking paper.

In a bowl, cream together butter and caster sugar to create a smooth, creamy mixture, making sure all the sugar is dissolved. You could do this with a fork, electric beater or a food processor.

Lightly beat the eggs and add them to the creamed mixture. Add the almond meal and flour and mix well.

Cut the pears vertically, leaving the skin on and the stalk. Place the pieces decoratively in the flan dish or cake tin, flat sides down. Fill the gaps with the blanched almonds.

Pour the cake mixture over the pears and almonds and press down.

Bake in preheated oven at 190c for 45 minutes or until the filling feels firm at the centre. Allow to cool.

Ease the flan away from the edge of the flan dish with a knife. Place a large serving plate on top and turn it over. All being well, the flan will be released onto the plate without breaking.

Serve with Greek Yoghurt or Icecream

Degree of Difficulty: Low to medium.
Preparation Time: About 20 minutes.
Leftover Potential: Keeps for two or three days in an airtight container in the refrigerator.

Source: Consuming Passions

Cherry Tomato Compote - from Luv-a-Duck

1/2 onion shredded
1 tsp Olive oil
1 Apple peeled & diced
1 punnet Cherry tomatoes
1 tbls balsamic vinegar
Salt & pepper
1 tsp Chives chopped


Lightly cook the onion in the olive oil for 1-2 mins without colour add the diced apple and cook for a further minute.

Add the cherry tomatoes and the balsamic vinegar and cook until the tomatoes just begin to split season with salt & pepper stir in the chives.

This page is powered by Blogger. Isn't yours?