Roman Pear Pudding
Patina De Piris
from Marcus Gavius Apicius. De Re Coquinaria
900g (2lb) Pears
750ml (1¼ pint) Red Wine
6 Eggs, beaten
120ml (4 floz) Passum
4 tbsp Honey
45ml (3 tbsp) Liquamen (Fish Sauce), or to taste
½ tsp Ground Cumin
Olive Oil
Ground Pepper to taste
Peel, core and cut the pears into a large dice.
Place the pears into a saucepan conatining the wine and poach until just tender.
Remove the pears and allow to cool before mashing them.
Reduce the liquid until it is thickened, to a volume of approx. 120ml (4 floz).
Allow the liquid to cool.
Mix all of the ingredients except pepper, together and place in an oven-proof dish
Preheat oven to 180°C: 350°F: Gas 4
Cook approximately 30 minutes.
Serve with a little pepper sprinkled on top.
Submitted by: John David
Email: The Foody UK and Ireland
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