Part 5/8:
The cooking of patina de piris is both a science and an art. After boiling the pears—preferably in wine for richer taste—the pears should be mashed into a smooth consistency before introducing the other components like honey, spices, and eggs. Notably, the lack of precise measurements in ancient recipes leads to a modern cooks’ challenge, requiring intuition and experimentation.
Once the mixture is prepared, it is baked slowly, allowing the flavors to mingle and develop. Upon completion, the dish emerges as a fluffy, savory sweet delight ready for tasting.