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PATINA DE PIRIS (Pear Soufflè)

PATINA DE PIRIS  (Pear Soufflè)

(Apic. 4, 2, 35) Ingredients:

  • 1 kg pears (peeled and without core)
  • 6 eggs
  • 4 table spoon of honey
  • 100 ml Passum or wine ‘passito’
  • a little bit oil
  • 50ml Liquamen, or 1/4 table spoon of salt
  • 1/2 tsp ground cumin
  • ground pepper to taste

Mix cooked and peeled pears (without core) together with pepper, cumin, honey, Passum, Liquamen and a bit of oil. Add eggs and put into a casserole. Cook approximately 30 minutes on small to moderate heat. Serve with a bit of pepper sprinkled on the soufflé.

Archives of the ancient Recipes of Pompeii