Bacon Fat, Brown Butter Caramelized Pears…

      *Note from chef: this cannabis recipe is a wonderful accompaniment to a pork crown roast, or a roasted turkey, a lamb roast, or on a salad with crumbled blue cheese

Prep time: 15-20 minutes

Cook time: 1 hour

Yield: 6-8 servings

Total thc/cbd: 40mg thc / 120mg cbd

Equipment needed: Chef’s knife, cutting board, large sauté pan or cast-iron skillet, lined baking sheet, tongs, serving platter

Provisions needed (ingredients):

• 2 + 2 tbsp salted creamery butter
• 6 organic bosc pears (peeled, cored, cut into 8 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″ long)
• 1 bottle Fairwinds cannabis CBD companion (100mg cbd, 20mg thc)
• 1 tsp fresh organic rosemary leaves (rough chopped)
• 1/4 cup fresh organic apple cider
• 2 packages ruby cannabis sugar (10mg cbd/10mg thc per packet)

How to make it:

1. Preheat oven to 375°
2. Place pear wedges on the buttered, line baking sheet then season with some salt + pepper
3. Sprinkle the pears with the rough chopped rosemary leaves
4. Bake until just barely tender (about 20-25 minutes)
5. Let cool, cover and refrigerate for at least 3 hours
6. In a large sauté pan or cast-iron skillet add some butter and bacon fat, add pears in batches and caramelize both sides to your liking until all pears are done
7. Season with salt + pepper, set aside on your desired serving platter
8. In the same pan you caramelize the pears in add the remaining butter, the rosemary sprigs, some salt and more pepper
9. Over medium-high heat let the butter brown but not burn… about 4-5 minutes
10. Add the apple cider, the cbd companion + ruby cannabis sugar
11. Stirring, off the heat to incorporate all ingredients
12. Pour this liquid mixture over the pears on the platter
13. Enjoy hot, warm or at room temperature
14. Enjoy!

About the chef, Sebastian Carosi:

Chef Sebastian Carosi

Originally from Federal Hill, a humble beginning in the mafia run red-sauce pasta houses of Providence, Rhode Island. Chef Sebastian Carosi earned a Culinary Arts degree from Western Culinary Institute in Portland, Oregon. Doing his Stagiere (apprenticeship) in Sardinia, Italy at Ristorante Tiana under the care and tutelage of highly regarded Gallurese Chef Giovanna Cossu. In Italy, Chef Carosi was introduced to Carlo Petrini and the Slowfood movement in its infant stages. There he learned to draw his culinary inspiration from the utilization of a regions bounty of indigenous edible commodities. Chef Carosi has well over twenty plus years in the farm-to-fork end of the hospitality industry under his belt.  He has also been involved in the research and development of several cannabis related products and standardization of recipes for cannabis edibles.

Find Chef Sebastian Carosi on Instagram at @chef_sebastian_carosi