Prep 0 mins
Cook 20 mins
From a Taste of Ancient Rome. We have omitted the fish sauce in this recipe that is called for in the original. If you wish to see that, it's in the directions but honestly? IF you aren't an ancient Roman? Don't try that one.
- 4 pears
- water or white wine
- 1 tablespoon honey
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon cumin
- 1⁄2 cup vin santo wine
- 3 eggs
- 1 1⁄2 cups milk (optional)
- 1 tablespoon olive oil
- Poach pears in water or white wine.
- When done peel and core them.
- Crush into puree and mix with honey, pepper, cumin and Vin Santo.
- Beat the eggs, adding the milk if desired.
- Then blend this into the pear mixture with the olive oil.
- Pour into a casserole and bake for around 20 minutes at 350°F.
- Ancient Roman Pear Patina Recipe: NOTE Garum is fish sauce.
- A pear patina: Grind boiled and cored pears with pepper, cumin, honey, passum, garum, and a bit of oil. When the eggs have been added, make a patina, sprinkle pepper over, and serve.