| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Dessert |
2 |
Servings |
INGREDIENTS
| 3 |
|
Pears |
|
|
Black pepper |
| 1/4 |
ts |
Ground cumin |
| 2 |
ts |
Honey |
| 1 |
tb |
Sweet Marsala or Sherry |
| 2 |
ts |
Fish sauce |
| 1 |
ts |
Oil |
| 1 |
|
Egg |
INSTRUCTIONS
From: vfoao0cy@dewey.csun.edu (Dan Hirschi)
Date: Mon, 1 Jul 1996 11:26:57 -0700
By CHARLES PERRY, Times Staff Writer
actually many mincemeat recipes call for black pepper and the LA Times
published some ancient recipes last year (may 18,1995) which included a
Roman pear pudding, flavored with fish sauce and black pepper (and yes it
was good!) (email me if anyone is interested, and I will look up the
mincemeat recipes at home...)
This recipe calls for both honey and passum, the two main sweeteners used
in ancient Rome. Passum was a wine made from raisins and would have tasted
like sweet Marsala. Peel, quarter and core pears. Place in saucepan and
simmer in water to cover until tender, about 10 minutes. Puree 2 pears
until smooth and return to saucepan. Chop remaining pear coarsely and add
to pureed pears. Add 1/4 teaspoon pepper, cumin, honey, grape syrup, fish
sauce and oil to pears. Stir over medium heat until warm. Beat egg and add
3 teaspoons of hot pear mixture, whisking between additions, to temper.
Then stir egg mixture into puree and cook, stirring constantly, until
slightly thickened. Sprinkle with pepper to taste and serve. Makes 2
servings.
CHILE-HEADS DIGEST V3 #031
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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