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Prep Time: 15-20 minutes
Cook Time: 1 hourTotal THC/ CBD: 120mg CBD / 40mg THC
Gear Essential:
chef’s knife, cutting board, massive sautépan or cast-iron skillet, lined baking sheet, tongs, serving platter
Provisions Essential (Elements):
two + two tbsp salted creamery butter
six organic bosc pears (peeled, cored, lower into eight wedges)
1 tsp Jacobsen sea salt flakes
1 tsp cracked black pepper
1 tbsp bacon fat (aka: liquid gold)
4 tbsp salted creamery butter
3 sprigs organic fresh rosemary (3″ extended)
1bottle fairwinds cannabis cbd companion (100mg cbd, 20mg thc)
1 tsp fresh organic rosemary leaves (rough chopped)
1/4 cup fresh organic apple cider
two packages ruby cannabis sugar (10mg cbd/10mg thc per packet)
How To Make It:
– preheat oven to 425°…
-place pear wedges on the buttered, line baking sheet… -season with some salt + pepper…
-sprinkle the pears with the rough chopped rosemary leaves…
-bake till just barely tender (about 10 minutes)…
-let cool, cover and refrigerate for at least 3 hours…
-in a massive sautépan or cast-iron skillet add some butter and bacon fat, add pears in batches and caramelize every single sides to your liking till all pears are done…
-season with salt + pepper, set aside on your preferred serving platter…
-in the comparable pan you caramelize the pears in add the remaining butter, the rosemary sprigs, some salt and far much more pepper…
-much more than medium-greater heat let the butter brown but not burn… about 4-5 minutes….
-add the apple cider, the cbd companion + ruby cannabis sugar…
-stirring, off the heat to incorporate all ingredients…
-pour this liquid mixture much more than the pears on the platter…
-get pleasure from hot, warm or at space temperature…
*a excellent accompaniment to a pork crown roast, or a roasted turkey, a lamb roast, or on a salad with crumbled blue cheese….
The Provide:
Jacobsen Salt Enterprise https://jacobsensalt.com sales@jacobsensalt.com (503) 719-4973
Fairwinds Cannabis https://fairwindscannabis.com sales@fairwindsmanufacturing.com (360) 314-2783
by Chef Sebastian Carosi The Bergin Hunt + Fish Club @chef_sebastian_carosi @theberginhuntandfishclub
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