Patina de Piris
Patina de piris is a rich and elegant Roman custard featuring tender pears, honey, and aromatic spices. This ancient dish, popular among the Roman elite, brings together sweet and savory flavors with a touch of umami, creating a unique culinary experience that evokes the grandeur of historical feasts.
Ingredients
- 4 ripe pears peeled, cored, and thinly sliced
- 3 large eggs
- 1 cup milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1 teaspoon garum or fish sauce as a modern substitute
- 2 tablespoons raisin wine or sweet dessert wine
- 1/2 cup white wine for cooking
- Walnuts chopped, for garnish
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a pot, combine the white wine and sliced pears. Simmer for 5-7 minutes until the pears are slightly softened. Drain and set aside.
- In a mixing bowl, whisk together the eggs, milk, black pepper, cumin, honey, olive oil, garum, and raisin wine until well combined.
- Mash the pears and drain the excess liquid. Pour the egg mixture over the pears, ensuring they are evenly coated.
- Bake for 30-40 minutes, or until the custard is set and slightly golden on top.
- Remove from the oven and let cool for a few minutes. Garnish with chopped walnuts and fresh mint leaves before serving.
Video
Notes
- Modern Garum Substitute: If you don’t have garum, high-quality fish sauce makes an excellent substitute for adding depth and umami to the dish.
- Pears Texture: Ensure the pears are cooked until just tender before baking to prevent them from becoming overly mushy.
- Adjusting Sweetness: You can modify the amount of honey and raisin wine to suit your preferred level of sweetness. For a sweeter profile, consider adding an extra tablespoon of honey.