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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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