Directions:
- Poach pears in water or white wine.
- When done peel and core them.
- Crush into puree and mix with honey, pepper, cumin and Vin Santo.
- 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.
- Ancient Roman Pear Patina Recipe: NOTE Garum is fish sauce.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.23 Kcal (951 kJ) | ||
| Calories from fat | 61.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 10% | |
|---|---|---|---|
| Cholesterol | 124.6mg | 42% | |
| Sodium | 87.57mg | 4% | |
| Potassium | 400.29mg | 9% | |
| Total Carbs | 36.01g | 12% | |
| Sugars | 26.7g | 107% | |
| Dietary Fiber | 5.37g | 21% | |
| Protein | 7.07g | 14% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.7mg | 4% | |
| Calcium | 147.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 72.88 Kcal (305 kJ) | ||
| Calories from fat | 19.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 10% | |
|---|---|---|---|
| Cholesterol | 39.96mg | 42% | |
| Sodium | 28.09mg | 4% | |
| Potassium | 128.39mg | 9% | |
| Total Carbs | 11.55g | 12% | |
| Sugars | 8.56g | 107% | |
| Dietary Fiber | 1.72g | 21% | |
| Protein | 2.27g | 14% | |
| Vitamin C | 2.3mg | 12% | |
| Iron | 0.2mg | 4% | |
| Calcium | 47.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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