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Patina de piris (Pear Souflé)
Patina de piris (Pear Souflé) is a traditional Ancient Roman recipe for a souflé of pears cooked in red wine. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Patina de piris.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Dessert RecipesAncient Roman Recipes
Original Recipe
Patina de piris: pira elixa et purgata e medio teres cum pipere, cumino, melle, passo, liquamine, oleo modico. ovis missis patinam facies, piper super aspargis et inferes.
Translation
A dish of pears is made this way:1 stew the pears, clean out the centre remove the core and seeds crush them with pepper, cumin, honey, raisin wine, broth and a little oil; mix with eggs, make a pie custard of this, sprinkle with pepper and serve.
Ingredients:
1kg pears (peeled and cored)
6 eggs, beaten
6 tbsp honey
100ml dry white wine
100ml
passum
a little olive oil
50ml
liquamen
½ tsp
ground cumin
ground pepper to taste
Method:
Quarter the pears and place in a large saucepan. Add the white wine and 2 tbsp of honey. Bring to the boil and simmer gently for twenty minutes. Once the pears are done, take them off the heat and drain. Mash the pears with the remaining honey, pepper, cumin, Passum, liquamen and oil. Add the eggs and mix-in well.
Pour into a ceramic dish and place in an oven pre-heated to 150°C (300°F/Gas Mark 2) for about 30 minutes until it has set. Serve sprinkled with a little freshly-ground pepper.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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