A Baked Dish of Pears

The British Museum Cookbook, p. 60

3 large or 6 small ripe pears, peeled, cored, quartered, and sliced

3 grinds fresh black pepper

2 generous pinches ground cumin

1 tablespoon honey

30 ml/2 fl oz/1/4 cup sweet white wine

4 eggs

Stew the pear slices, with the pepper, cumin, honey and wine, slowly on a hob for 10-15 minutes or till the pears are cooked but still slightly crunchy. Alternatively they can be cooked in a microwave for 3-5 minutes. Remove the pears from the cooking juices and dry them on kitchen paper then lay them out in a shallow oven-proof dish. Beat the two eggs with a fork then beat in the slightly cooked cooking juices from the pears. 

I went the microwave route. Ancient Roman recipe, welcome to the world of progress.

Pour the mixture over the pars in the dish and bake them in a cool oven (160C/325F/Gas Mark 3) for 20 minutes or till the custard is just set; it should take approximately 5 minutes in the microwave. 

Interesting, eh?

Serve the pears warm or cold, with cream or youghourt if you want although I feel they scarcely need it.

Or steak. Steak is also a good accompaniment for this.

My Rating: 4/5 "So refreshing to mix the savory pepper and cumin with the sweet pears! The eggs add enough oomph to make this a substantial side dish. I've never had anything quite like this, which is always an experience I appreciate."