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The recipe for patina of pear comes from Aus de Cadia, one of the oldest cookbooks in existence. This ancient dish interweaves various elements: ripe pears, honey, an array of spices, sweet wine, and eggs, all imbued with the distinct character of garum. The process is straightforward yet intriguing, mixing ingredients that may initially seem mismatched but ultimately create a harmonious dish.
The Cooking Process
To prepare patina of pear, I began by gathering my ingredients. The combination of sweet pears and honey provided a delightful base, while the spices and sweet wine added depth. However, the star of the dish was undoubtedly the fish sauce, lending a unique umami flavor to the mix.