Autumn Pear Flan from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• ¾ pint milk
• 5 egg yolks
• ½-1 teaspoon vanilla extract
• 2 teaspoons kirsch
• 1 9-inch rich shortcrust flan case
• 6-8 pears
• ¼ pound sugar
• 4 level tablespoons cornflour
• ¼ pint thick unsweetened apple purée
• juice of 1 lemon
• 1-1½ teaspoons red food colouring
• 1-inch piece of root ginger
• 4 tablespoons cold water
• 1 level teaspoon gelatine
• ½ pint red wine
• 6 ounces sugar
• 4 cloves
• pared rind of 1 lemon