This recipe for Patina de piris was written by Marcus Gaius Apicius. It is effectively a pear soufflé
Ingredients: 1kg pears 6 eggs 4 tblsp honey 100ml sweet grape juice or sweet wine a little bit of oil 50ml fish sauce (from Oriental supermarket) or 1/4 tsp salt 1/2 tsp ground cumin ground pepper to taste Cooking Method & Instructions: Peel, core and chop the pears. Steam, microwave or poach until soft. Mash the pears with pepper, cumin, honey, sweet grape juice, fish sauce (or salt) and a little oil. Add eggs, beat mixture and put into a casserole dish. Cook approximately 30 minutes on a gentle heat. Serve with a little pepper sprinkled on the souffle. I prefer to use salt rather than fish sauce as that is one authenticity step too far!
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