Pear flan with hazelnuts and dates

Photo by Simon Lambert.
Photo by Simon Lambert.

This dessert is certainly worth becoming familiar with as it never disappoints and with the winter combination of juicy pears, crunchy hazelnuts and sweet dates it ticks all the boxes for a winning dessert!

 

Pear flan with hazelnuts and dates
Serves 6

Ingredients

10 whole dates, soaked briefly in hot water to soften
4 pears, beurre blanc or conference work well
1 Tbsp cornflour
300ml milk (full fat)
4 eggs
150g sugar
300ml cream
1 Tbsp hazelnuts, lightly crushed
1 Tbsp sugar

 

Method

Preheat the oven to 160degCSoak the dates if using dried to soften and moisten them. Set aside.

Peel the pears, cut them into wedges and remove any core.

In a large bowl, blend the cornflour, milk, eggs, sugar and cream together until a smooth thick paste.

Lightly grease a round cake tin (20cm) with butter and pour the batter in. Arrange the pears in a round, scatter over the dates and finish with the hazelnuts and lastly with the sugar.

Bake in the oven for 40 minutes or until golden and risen. I like to serve this straight from the oven with pouring cream.

 

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