Patina de Piris

Patina de Piris


  • 1kg pears (peeled and cored)
  • 6 eggs
  • 4 tblsp honey
  • 100ml Passum
  • a little bit oil
  • 50ml Liquamen, or 1/4 tsp salt
  • 1/2 tsp ground cumin
  • ground pepper to taste


Mash cooked and peeled pears (without core) together with pepper,cumin, honey, Passum, Liquamen and a bit of oil. Add eggs and put into a casserole. Cook approximately 30 minutes on small to moderate heat. Serve with a bitt of pepper sprinkled on the soufflee.

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