The Romans referred to their dessert course as mensa secunda, or "second meal." They satisfied their fondness for sweets with desserts such as fruitcakes, pudding, sweet egg-based dishes, and sweet cheeses—and in this case, a delicious pear patina.
Ancient Roman Pear Patina Recipe
A pear patina: Grind boiled and cored pears with pepper, cumin, honey, passum, garum, and a bit of oil. When the eggs have been added, make a patina, sprinkle pepper over, and serve.
- Apicius, reprinted from A Taste of Ancient Rome
Modern Pear Patina Recipe (serves 4)
4 pears
water or white wine (to cook the pears)
1 tablespoon honey
pinch each pepper and cumin
1/2 cup passum (a modern version of this raisin wine is the Italian dessert wine Vin Santo)
3 eggs
1 1/2 cups milk (optional)
1 tablespoon olive oil
Poach the whole pears in water or white wine. When they are done, peel and core them, then crush them into a puree, mixing in the honey, pepper, cumin and passum. Beat the eggs, adding the milk if desired. Then blend this into the pear mixture with the olive oil. Pour into a casserole and bake for around 20 minutes at 350° F.
Pear Patina