Ancient Roman Pear Custard (Patina de Piris)
One of the oldest recorded cookbooks, Apicius, from the 4th century AD, features this delightful Roman dessert recipe. The dish is a rich, spiced pear custard, combining sweet and savory flavors, a hallmark of ancient Roman cuisine.
Ingredients:
4 ripe pears, peeled and chopped
4 tbsp honey
½ cup white wine
3 eggs
½ cup milk
½ tsp ground cumin
¼ tsp black pepper
1 tbsp olive oil
1 tbsp garum (or a pinch of salt)
Instructions:
Simmer pears with honey, wine, and olive oil until soft.
Beat eggs, milk, spices, and garum together.
Mix the pears into the custard and bake at 350°F (175°C) for 30-40 minutes.
Serve warm with a drizzle of honey.
Historical Fact: Ancient Romans frequently combined sweet and savory elements, and garum (a fermented fish sauce) was a common ingredient in many dishes.