Ancient Roman Pear Patina
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
directions
- 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.
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