Update my dinner status, I'm making this tonight.
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 Glens MM Recipe Archive, G Internet.
