The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Hot Spadona pear flan with Mistra’ liqueur and cream


100 grams butter
300 grams granulated sugar
3 whole eggs
210 grams flour and 90 grams potato starch
Half glass of milk at room temperature
1 baking powder sachet
For the pears cooking:
6 “spadone” pears
One lemon
100 grams sugar
Half Mistra’ glass
Half cinnamon stick and half vanilla stick
500 grams water
For the vanilla sauce:
Half litre milk and 50 centilitre liquid cream
5 egg yolks
150 grams sugar
1 vanilla stick

Peel the pears and cut them in slices; boil water, sugar, lemon, Mistra’, cinnamon and vanilla in a pot. Scald the pears, drain and cool them. Beat well eggs with sugar until they get swollen; incorporate, slowly working the mixture, flour, potato starch, baking powder, melted butter and finally milk. The quantity has to be able enough to soften the dough. Grease with butter and flour small moulds, pour the pasta and put inside them small pears slices. Cook in preheated oven at 140 degrees for half an hour.

For the vanilla sauce: boil in a small saucepan milk, cream and the vanilla stick lenghtwise opened. Separately work sugar with eggs in a bowl, slowly incorporate milk paying attention not to form lumps. Put on a moderate fire and let thicken. Turn off the cooker before boiling, use the Chinese strainer. Put on a plate the warm sauce and lay down the hot pie, dust with icing sugar, decorate with star anise or a cinnamon stick.