Easy Patina de Piris (Patina of Pears) Recipe
This ancient Roman dessert blends sweet simmered pears with honey, spices, eggs, and wine for a rich, custardy finish.
Equipment
- Small casserole dish (approximately 1-quart size)
- Saucepan large enough to submerge pears
- Food processor or blender (optional)
Ingredients
- 1 bottle sweet white wine
- 4 medium firm ripe pears
- 2 tablespoons honey
- Pinch of freshly ground black pepper plus more for garnish
- Pinch of ground cumin
- 4 large eggs
- ½ cup sweet dessert wine
- 1 tablespoon garum or other fish sauce
- 1 tablespoon extra-virgin olive oil
Instructions
- Pour the bottle of sweet white wine into a large saucepan and add enough water to fully submerge the pears once halved. Heat to a low boil. Peel, core, and halve the pears, then submerge them in the simmering liquid. Cook for 10–15 minutes, or until tender (a knife should insert easily).
- Remove the pears and purée them by hand or in a food processor with the honey, pepper, and cumin. Allow the purée to cool to room temperature.
- Preheat the oven to 350°F.
- Once the purée is cooled, mix in the eggs, dessert wine, garum, and olive oil until smooth and well combined.
- Lightly grease a small casserole dish with olive oil. Pour in the mixture and bake for about 20 minutes, or until set in the center.
- Remove from the oven and serve immediately, garnished with freshly ground black pepper if desired.
Notes
- Garum can be substituted with modern fish sauce, though it will slightly alter the flavor.
- This dish reflects Roman taste for combining sweet and savory elements.
- Serve warm for best texture and flavor.
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