At 14:26 2-1-02 , you wrote:
>I) I thought to start the new year offering an interesting recipe to
>my friends, it's called "Patina of Pears"- anybody managed to cook it?
>It's basically made cooking pears with wine & passum, then spiced
>with cumin, mixed with eggs and cooked in the oven. The smell is very
>inviting but it's really missing "consistence".....what about mixing
>the eggs with flour??? it could be a delicious sweet "crèpe"....no
>surprise I found many many recipes about pear cakes made in a very
>similar fashion: the pear is cooked in wine or in special wines like
>Vin Santo, Marsala, then it's used as filling for sweet cakes.
>The only great difference is really the flour. I wonder If this
>recipe is the ancestor of modern "crèpes".
I have made the patina of pear, and it seems that the Romans expected a not
too firm pudding or custard. The mixture shouldn't fully set. I have had
the same in a 'Roman' restaurant in Trier, where they had changed the
recipe into a custard or pudding which had set with a pear in the middle,
thus giving the course a bit more texture. When I made the original recipe
the outcome did raise some eyebrows among my guests, but it tasted great.
(this recipe has been interpreted in 'The Classical Cookbook' by Sally
Grainger and Andrew Dalby and by Marcus Junkelmann in Panis Militaris (in
Good luck with your cooking,