This recipe for Patina de piris was written by Marcus Gaius Apicius. It is effectively a pear soufflé
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!