Ancient Roman Pear Patina

1. 1

   Poach pears in water or white wine.

2. 2

   When done peel and core them.

3. 3

   Crush into puree and mix with honey, pepper, cumin and Vin Santo.

4. 4

   Beat the eggs, adding the milk if desired.

5. 5

   Then blend this into the pear mixture with the olive oil.

6. 6

   Pour into a casserole and bake for around 20 minutes at 350u00b0F.

7. 7

   Ancient Roman Pear Patina Recipe: NOTE Garum is fish sauce.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.