Bacon fat +
Browned butter
caramelised pears

Prep time: 15-20 minutes
Cook time: 1 hour
Yield: 6-8 servings
Tot al
THC/CBD
: 120mg CBD/40mg THC

Equipment needed:

Chef’s knife, cutting board, high speed blender, medium stock
pot, lined baking sheet, tong’s, soup bowls

Ingredients:

2 + 2 tbsp salted creamery butter
•
6 organic bosc pears (peeled, cored, cut into 8 wedges)
•
1 tsp Jacobsen sea salt fl akes
•
1 tsp cracked black pepper
•
1 tbsp bacon fat (aka: liquid gold)
•
2 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 (roughly chopped)
•
1 tbsp fresh organic apple cider
•
2 packages ruby cannabis sugar (10mg CBD/10mg THC
per packet)

How to make it:

Preheat oven to 425°
•
Place pear wedges on a buttered, lined baking sheet
•
Season with some salt + pepper
•
Sprinkle the pears with the rough chopped rosemary leaves
•
Bake until just barely tender (about 10 minutes)
•
Let cool, cover and refrigerate for at least 3 hours
•
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
•
Season with salt + pepper, set aside on your desired
serving platter
•
In the same pan you caramelize the pears in add the
remaining butter, the rosemary sprigs, some salt and
more pepper

•
Over medium-high 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 over the pears on the platter
•
Enjoy hot, warm or at room temperature
Makes a wonderful accompaniment to a pork crown roast, or
a roasted turkey, a lamb roast, or on a salad with crumbled
blue cheese.

Written and published by Chef Sebastian In Weed World magazine Issue 141