SC - Roman Desserts

[Melissa Martines]

     I've received several private requests for the recipes for the Roman 
     desserts I mentioned in my post to Rebecca, so I thought the whole 
     list might enjoy them.
     
     BTW, Rebecca mentioned she had tried the cottage cheese dish and her 
     test tasters had said it was too weird. When Roz and I did this for 
     the feast, it was served to our three "above the salt" tables who paid 
     extra money and got extra dishes for the "adventurous diner" (this 
     allowed us to serve some strange Roman dishes like fish stew, garum 
     and snails.)
     
     So, the cottage cheese may be too weird for the average feast eater, 
     but I like it :)
     
     (These are the recipe sizes for one table of 8)
     
     
     
     Gustum De Piris (Poached Pears)
     
     4 fresh pears, peeled and sliced off the core
     1 c. Tokay (or really sweet red) wine
     1 c. water 
     1/2 c. honey
     
     Mix wine, water and honey.  Warm until thoroughly mixed, then add pear 
     slices.  Boil, then simmer 10 minutes or until tender but still firm.  
     Remove from heat and chill.  Before serving, drain off most of liquid.
     
     
     
     Patina de Persicis (Peach Custard)
     
     1 30 oz. can peaches in heavy syrup
     4 eggs
     1 5 oz can evaporated milk
     1/2 c. sugar
     
     Blend all ingredients (food processor is handy).  Bake at 350 for 40 
     minutes.  Serve warm or cold.
     
     
     
     Mel et Caseum (Cottage Cheese and Honey)
     
     1 lb. cottage cheese
     1/2 c. honey
     1 tsp. poppy seeds
     
     Mix cheese and honey thoroughly.  Sprinkle with poppy seeds and serve.
     
     
     
     THLady Morgan MacBride
     Shire of Glaedenfeld
     Meridies

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