OTHER INGREDIENTS —

For the sauce: 

5 cooked tomatoes (use whole canned and peeled tomatoes, or blanch and peel your own)

¼ cup sautéed onion

1 tablespoon sautéed garlic

1 tablespoon dried oregano

1 cup tomato purée

1 tablespoon olive oil

1 tablespoon salt

1 tablespoon pepper

2 sprigs fresh basil

To assemble the pears, top 1 slice of pear with 1 slice of goat cheese, some chopped walnuts,  and a sprinkle of chili flakes, then finish with 1 more slice of pear. Repeat with the remaining pear slices, goat cheese, walnuts, and chili flakes.

Dredge the assembled stuffed pears in the flour, then the eggs, then the breadcrumbs.

In a large, high-sided pan, heat a few inches of oil over medium heat. When the oil is hot, add the assembled stuffed pears and fry, flipping to cook on all sides, until golden brown and crispy. Transfer to a paper towel–lined plate to drain.

Place all the sauce ingredients in a blender except the basil. Blend until smooth and homogenous. Transfer to a medium pot and place over medium-high heat. Add the basil sprigs and bring to a boil. Taste and adjust the seasoning as desired.

To assemble, transfer the fried pears to a serving dish. Bathe with the tomato sauce and garnish with croutons (if desired).

Preheat the oven to 350ºF.

Warm the cajeta: Run the closed container under hot water until softened, or transfer to a bowl and microwave for 15-30 seconds. Pour the warm cajeta into a flan mold or pie pan in an even layer.

In a blender or food processor, blend together the remaining ingredients (except the sliced pear) until thoroughly combined.

Pour the mixture over the cajeta, then cover the mold with aluminum foil.

Place the mold with the flan in a large, high-sided baking dish or roasting pan. Carefully pour boiling water into the larger baking dish to reach about an inch up the sides of the flan mold. Transfer to the oven and bake until the flan is just set but still a bit jiggly, about 1 hour.

Let the flan cool completely. For best results, after the flan has cooled to room temperature, refrigerate it overnight before slicing and serving.

To serve, remove the flan from the mold by carefully running a knife around the edge of the mold, then inverting it onto a serving dish. Garnish the flan with the sliced USA pears and enjoy.