Recipe · Dessert
Roman Pear Custard (Patina de Piris)
Ingredients
- 4 ripe pears, peeled and cored
- 1/2 cup water
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper, plus a little extra for the top
- 2 tbsp honey
- 1/4 cup sweet wine such as Marsala or a sweet white (stands in for the original raisin wine)
- 1/4 cup chicken or vegetable broth
- 1 tbsp olive oil, plus a little for the dish
- 4 eggs
Directions
- Heat the oven to 350°F (175°C) and oil a 9-inch pie dish or small baking dish.
- Chop the pears, put them in a pot with the water and simmer 10 to 15 minutes, until very soft. Drain well.
- Mash the pears with the cumin, pepper, honey, wine, broth and olive oil until mostly smooth.
- Let the mixture cool a few minutes, then beat in the eggs.
- Pour into the dish and bake 30 to 35 minutes, until the custard is set and the center barely wobbles.
- Sprinkle with a little black pepper and serve warm or cold.