Zapenkanka pear (Patina de piris)

Submitted by enr on 22 May 2009
Ingredients
1 kg pears, peeled, cleaned, sliced ​​
200 ml Marsala wine or sweet Sherry or Tokaj
2-4 tbsp honey
1/2 tsp cumin seeds, crushed
1/2 tsp soy sauce
1 tbsp olive oil
3-4 eggs
Method
Pears are cooked in wine, honey, cumin, soy sauce and olive oil. Broken, mixed with beaten eggs. Pour into a buttered baking dish and bake 30 minutes at 180 C. Sprinkle with pepper. * Original Apitsius: Put in a mortar cooked pears and crushed them with black pepper, cumin, honey, passum (very sweet wine boiled wort), liquamen (savory sauce) and a little olive oil. After adding eggs make them Patina (zapenkanka) and sprinkle with pepper.
Containers:
Difficulty
Easy
Tested
0 users
22 May 2009
Author
Aliana
Source
Mark Gavin Marcus Gavius ​​Apicius

Comments

These Romans knew how to indulge. When I read the recipe I thought it was French, and pears are fantastic ... this will necessarily prepared baked.