Patina of Pears
Latin
patina de piris: pira elixa et purgata e medio; teres cum pipere cumino melle passo liquamine oleo modico. ouis missis patinam facies; piper super aspargis et inferes.
English
Patina of pears: [take] pears, boiled and cored; grind them with pepper, cumin, honey, passum, fish sauce, and a little oil. Add eggs, make a patina; sprinkle pepper over the top and serve.
Ingredients
- 700 g pears
- 200 ml raisin wine
- 60 g honey
- 1 tsp cumin
- 1 Tb olive oil
- 1 Tb fish sauce
- 4 eggs
- ½ tsp ground black pepper
Method
- Peel and core the pears, then boil for 5 minutes. Place in a blender and blend until smooth. Alternatively, use 600 g of canned pears (drained) and blend those instead
- Combine the pears with the remaining ingredients, and whisk together until smooth
- Pour the mixture into a greased casserole dish, and place in a pre-heated oven at 375 F/190 C. Bake for 35 minutes, or until it sets. Serve with a sprinkling of freshly ground black pepper.