1. Poach pears in water or white wine. 2. When done peel and core them. 3. Crush into puree and mix with honey, pepper, cumin and Vin Santo. 4. Beat the eggs, adding the milk if desired. 5. Then blend this into the pear mixture with the olive oil. 6. Pour into a casserole and bake for around 20 minutes at 350°F. 7. Ancient Roman Pear Patina Recipe: NOTE Garum is fish sauce. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
