"What are some ancient romen desserts?

Answers:
desserts:
guests were treated to good-looking pastrys, artificali oysters, dried grapes and almonds, and fruits.

Ancient Roman Pear Patina
4 pears
water or white wine
1 tablespoon honey
1/8 teaspoon pepper
1/8 teaspoon cumin
1/2 cup vin santo wine
3 eggs
1 1/2 cups milk (optional)
1 tablespoon olive grease

1.Poach pears in hose or white wine.
2.When done peel and core them.
3.Crush into puree and mix next to honey, pepper, cumin and Vin Santo.
4.Beat the eggs, adding the milk if desired.
5.Then blend this into the pear mixture beside the olive oil.
6.Pour into a casserole and roast for around 20 minutes at 350°F.
7.Ancient Roman Pear Patina Recipe: NOTE Garum is fish sauce.
8.A pear patina: Grind boiled and cored pears with pepper, cumin, honey, passum, garum, and a bit of grease. When the eggs have be added, make a patina, sprinkle pepper over, and serve

Here is some info for you to read on Roman consumption & drinking:
http://en.wikipedia.org/wiki/roman_eatin...

Here are some recipes:
Roman recipesof the upper classes (scroll down to dessert)
http://www.romans-in-britain.org.uk/arl_...

Hope this help!

Vanilla Caramel Flan

1 1/2 cups granulated sugar
1 cup water
Flan:
2 cups milk
2 cups partially and half
8 eggs
4 egg yolks
3/4 cup sugar
1 tablespoon vanilla extract

Preheat oven to 325 degree F. Make caramel by combining sugar and water within a medium saucepan and cooking over moderate warmth swirling occasionally until color begins to turn golden, just about 12 to 15 minutes. Turn heat to low and verbs cooking and swirling constantly until color is dark brown and mixture smells of caramel. Remove from warmness and pour into a 9-inch round cake pan. Using a towel or hot wad, tilt pan and swirl caramel to coat the bottom and sides economically. It will need a few minutes to cool down within order for just about 1/4-inch of caramel to stick to the pan. Then pour excess rear legs into the pot it was cooked surrounded by and add 2 cups milk. Cook over low roast, stirring frequently, to dissolve excess caramel into milk, about 3 to 5 minutes. Strain heat up milk and caramel mixture in a bowl and tag on cold half and partly. Mix well. Add sugar, eggs, yolks and vanilla. Whisk custard to mix and strain into caramelized tub. Set flan into a roasting pan surrounded by the oven and pour boiling water into roasting tub until it rises halfway up the sides of the cake jar. Bake for 40 to 45 minutes or until center feels freshly firm when pressed gently beside the fingertips. Set aside to cool for about 1 1/2 hours later cover with plastic wrap and refrigerate overnight or up to 4 days.
To serve, run a blade along the inside edge to loosen. Cover next to a platter and quickly invert. Carefully drain excess caramel into a small sauce pitcher and reserve. Serve wedge of flan on dessert plates topped with extra caramel sauce.

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Chocolate Mint Meringue Cheesecake

1 cup chocolate cheese biscuit crumbs
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
2/3 cup granulated sugar
3 massive eggs
1 cup mint chocolate chips
1 teaspoon vanilla extract
3 large egg whites
1 (7-ounce) jar marshmallow creme

1. Combine chocolate cracker crumbs, 2 tablesoons sugar, and melted butter; press onto the bottom of a 9-inch springform jar. Bake at 350°F (175°C) for 10 minutes.

2. In a bowl, combine softened cream cheese and 2/3 cup sugar, mixing at medium speed next to an electric mixer until well blended. Add eggs, one at a time, mixing okay after each increment. Blend in mint chocolate chips and vanilla; pour over the crust.

3. Bake at 350°F (175°C) for 50 minutes. Loosen the cake from the rim of the tub; cool before removing from the vessel. Chill.

4. Beat egg whites until soft peaks form. Gradually affix marshmallow creme, beating until stiff peak form. Carefully spread over the top of the cheesecake to the edges. Bake at 450°F (230°C) for 3 to 4 minutes or until lightly browned.

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Bread and Butter Pudding

10 slices bread
1 1/4 cups milk
1/4 cup butter, melt
1/3 cup firmly packed brown sugar
2 teaspoons mixed spice
1 generous egg, beaten
1 cup chopped dried mixed fruit
1 1/2 teaspoons grated ginger zest
1/2 teaspoon freshly grated nutmeg

1. Trim the crusts from bread, save crusts for another use or discard. Tear bread into pieces, place surrounded by a large bowl and cover beside milk. Let rest 30 minutes.

2. Preheat oven to 350*F (175*C). Generously butter a 1 1/2-quart baking dish.

3. Beat melted butter, sugar, mixed spice and egg together until smooth. Beat together beside soaked bread and milk. Stir in dried fruit and red zest. Pour into prepared dish and sprinkle with nutmeg.

4. Bake contained by preheated oven 60 minutes, or until set.

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