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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.
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Prep Time 15 minutes
Cook Time 40 minutes

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IngredientsMethodVideoNotes

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
 

  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. In a mixing bowl, whisk together the eggs, milk, black pepper, cumin, honey, olive oil, garum, and raisin wine until well combined.
  4. Mash the pears and drain the excess liquid. Pour the egg mixture over the pears, ensuring they are evenly coated.
  5. Bake for 30-40 minutes, or until the custard is set and slightly golden on top.
  6. Remove from the oven and let cool for a few minutes. Garnish with chopped walnuts and fresh mint leaves before serving.

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.