Pear Patina
(Patina de piris)
Apicius 162
about text
Original recipe: Patina de piris: Pira elixa et purgata e medio teres cum pipere, cumino, melle, passo, liquamine, oleo modico. Ovis missis Patina facies, piper super aspargis et inferes.
Translation: 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.
Serves 4
Ingredients
- 4 pears water or white wine (to cook the pears)
- 1 Tbs. honey
- Pinch each of pepper and cumin
- ½ cup passum
- 3 eggs
- 1½ cups milk (optional)
- 1 Tbs. olive oil
Preparation
- Poach the whole pears in water or white wine.
- When they are done, peel and core them, then crush them into a puree, mixing in the honey, pepper, cumin, and passum. (I recommend again here that the garum be omitted.)
- 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.
