Patina de Piris is ancient Rome’s version of Pots de Creme – a sinfully rich pear dessert with unique savory flavors proving that unusual ingredients can make a sweet dish better.
Patina de Piris

Patina de Piris (Pear Pudding)
Prep time
Cook time
Total time
This ancient Roman dessert is stunningly delicious. It mixes savory ingredients with sweets to create an amazing dessert.
Recipe type: Dessert
Cuisine: Italian
Serves: 6 to 8
  • 2 1/4 pounds pears (peeled and without core)
  • 6 eggs
  • 4 Tablespoons honey
  • 3 1/2 ounces passum or moscato wine
  • a little bit oil
  • 1 3/4 ounces liquamen, or 1/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • ground pepper to taste
  1. Mash cooked and peeled pears (without core) together with pepper, cumin, honey, Passum (sweet wine), Liquamen (salt) and a bit of oil.
  2. Add eggs and put into a casserole or individual ramekins.
  3. Cook approximately 30 minutes in a hot water bath filled 2/3 of the depth of the ramekin or casserole. Cook until the pudding is set in the middle and no longer 'jiggles' when moved.
  4. Serve with a bit of pepper sprinkled on the pudding.
Passum, used in this recipe was an ancient Roman sweet wine, similar to today's Moscato or sweet sauterne.

Liquamen or Garum were staples of Roman cuisine. They were made with fish and used as both an ingredient or a sauce, similar to today's Worcestershire Sauce. We recommend using salt in place, rather than any modern sauces.

We recommend Anjou or other juicy pears. Dry pears tend to make a mealy result in this recipe.

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