Pears were a popular fruit in Ancient Rome and as its cultivation suits cool climates, pear trees have been widely grown throughout the British Isles ever since. The dish, which is a set custard, is somewhat challenging but gives a good idea of Roman tastes.
Equipment
Weighing scales
Large cast iron casserole
Food processor
Shallow oven-proof dish
Preparation method
Preheat the oven to 190C/375F/gas 5.
Grease the oven proof dish.
Place the pears in the casserole and add the wine, honey and raisins and bring to the boil.
Simmer gently until the pears are tender.
Using a slotted spoon transfer the pears to the food processor bowl and whizz to a puree.
Return the pear puree to the casserole and add the cumin, oil, fish sauce and eggs.
Stir thoroughly to evenly distribute all the ingredients.
Pour into the greased oven-proof dish, place in the preheated oven and bake for 30 minutes or until set.
Remove from the oven and allow to cool for 10 minutes before serving.
The dish is vegetarian only if the fish sauce is omitted.
Romano-British
Serves:
8
Prep Time 1 hourhour
Cook Time 30 minutesminutes
Total Time 1 hourhour30 minutesminutes
Ingredients
700gfirm pears, peeled and cored
300mlred wine
60graisins
100ghoney
1tspground cumin
1tbspolive oil
2tbspfish sauce (optional)
4medium eggs, well beaten
1tspfreshly ground black pepper
Nutrition
Nutrition Facts
Pear patina
Serving Size
173 g
Amount per Serving
Calories
191
Percent of Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Cholesterol
82
mg
27
%
Sodium
351
mg
15
%
Potassium
258
mg
7
%
Carbohydrates
31
g
10
%
Fiber
3.1
g
13
%
Sugar
24
g
27
%
Protein
3.7
g
7
%
Calcium
33
mg
3
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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