Pecorino Romano with Sliced Pears and Fig Jam (Pecorino con Pere e Confettura di Fichi)
Aged cheeses with fresh fruit and interesting, usually sweet condiments, such as artisanal honeys and fruit preserves, are popular desserts in Rome’s best restaurants. In winter, pecorino romano might be matched with pears and an easy jam made from dried figs, while in summer, the cheese might sit alongside fresh figs so ripe they’re bursting their seams. Figs have grown in and around Rome since ancient times, and today the season is split between the larger fruits of early summer and the small fruits (
Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Pear | 1 medium (178g) | 101 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Dried Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Hazelnut | not in our table | 0 |
| Water | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the fig jam:
- 2 Tbs. hazelnuts or almonds
- 1/4 lb. moist dried figs (about 5 figs), stems trimmed and each fig cut into 4 or 5 pieces
- 1/2 cup water
- 2 Tbs. brandy
- 2 Tbs. sugar, or to taste
- Grated zest and juice of 1/2 lemon
- 1 wedge pecorino romano cheese, aged at least 5 months, about 6 oz.
- 2 ripe pears, such as Bosc or Anjou