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Heat oven to 450 degrees. Stuff chicken with rosemary sprigs. Drizzle chicken lightly with oil, and roast for 30 minutes. Step 5. Remove baking sheet from oven and carefully arrange pears and figs, cut-side down, on the hot pan. Continue to roast until chicken is cooked through, another 15 to 25 minutes. Step 6.
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Remove the cloves and stir in the vinegar. Pour into a shallow metal pan and place in the freezer. Freeze until firm but not frozen solid, about 2 hours, stirring every 20 minutes. Step 2. For the pears, combine the wine, cloves, honey and nutmeg in a nonreactive saucepan and bring to a boil. Reduce to a simmer and add the lemon and orange.
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Step 4. Remove the pan of pickled pears from the heat and let them cool. Once cool, gently spoon the pears into a jar and then carefully pour the brine over the top of them. Place a lid on the jar and store it in the refrigerator, for up to one month. Seckel Pears are tiny pears, with a chubby, round body, small neck, and short stem.
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I heaped it into the skillet and added three quarters of a cup of brown sugar. I stirred them together until the juices started to run and then turned the heat on to high. I let the jam simmer and sputter, stirring regularly, until the remaining juices were thick and sticky. Then I added half a teaspoon of cardamom and the juice of half a lemon.
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Of the commercially grown pears, Seckels are the smallest and are also considered to be the only true American variety. The story is that they were discovered growing wild in the early nineteenth century near Philadelphia by a farmer named Seckel. Seckels are deep green in color (some say olive green) usually with a bit of red blush.
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Step 2. Meanwhile, peel the pears, and halve them lengthwise, if needed, to fit the pan. (You can pick out the seeds if you like.) Carefully place the pears in the syrup, and simmer gently. Step 3. Stir the pears every few minutes, to make sure they cook evenly, especially if the hot syrup doesn't completely submerge them.
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Combine apple cider vinegar, granulated sugar, and salt with 1 cup water and bring to a boil. Divide cinnamon stick halves and cloves between the 2 pint jars. Tightly pack pear halves into jars, cut-side down. Pour hot brine over pear halves, leaving 1/2 inch headspace. Tap jars to remove any trapped bubbles and adjust brine levels, if necessary.
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Stir until sugar dissolves. 2. Add two cinnamon sticks and the 1/2 TBS vanilla extract to the simple syrup. Simmer on low for 10-15 minutes. 3. Add the pears to the simple syrup and warm them by continuing to simmer the mixture for another five minutes. Then remove the cinnamon sticks. 4.
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In a 1 1/2- to 2-quart pan over medium heat, combine Beaujolais Nouveau, sugar, star anise, cloves, and cinnamon sticks. Split vanilla bean lengthwise and scrape seeds into wine mixture; add pod. Simmer, stirring occasionally, for 10 minutes. Meanwhile, peel pears (leave stems on) and add to pan; reduce heat to low, cover, and cook untl pears.
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Bring to a boil. Add pears and remaining 2 cups of Merlot. Allow pears to cook in the wine and flavorings, simmering at a low boil. In a small bowl, whisk together mascarpone, sugar, and cream.
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Place pears in a baking dish lined with the mint. Drizzle honey over pears, then place a pat of butter on each pear half. Top with cardamom and the salt. Bake for 20-50 minutes until softened, basting every 10 minutes in order to glaze the pears. Serve warm or at room temperature. Place warm pears on top of vanilla ice cream for an even sweeter.
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1. Make a fresh smoothie: Blend coconut water, Seckel pear, Greek yogurt, almonds, fresh ginger, and allspice mix. 2. For a salsa, stir together chopped Seckel pear, red bell pepper, jalapeรฑo chile, and fresh mint; season with lime juice and salt. 3. Pickled Seckel: Pickle whole or quartered pears into apple cider vinegar with cinnamon.
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In a shallow dish, combine remaining 1/4 cup brown sugar, cinnamon, and allspice. Spread remaining 4 tablespoons butter on both sides of sliced bread. Press each side into cinnamon and sugar mixture, enough to lightly coat each slice. Arrange in 8 x 8-inch baking pan. In a small bowl, whisk to combine eggs, milk and sea salt.
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directions. Preheat oven to 350 degrees F. In a medium bowl; combine the balsamic, butter, lemon juice and zest, sugar, garlic, ginger, and black pepper. Stir together well. Add the pears and gently toss to coat them. Arrange the pears on a nonstick baking sheet in a single layer without crowding. Roast until cooked through, 10 to 12 minutes.
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The History of Seckel. Seckels are believed by many to be the only truly American variety of pear grown commercially. Unlike other varieties planted in the U.S. from European cultivars, Seckels are thought to have originated as a wild seedling near Philadelphia. They were discovered in the early 1800's. This may or may not be true, however.
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Directions. Beat egg whites in a small bowl. Place sugar in another small bowl. Dip bottom half of each pear in egg whites. Roll in sugar, and place pears upright on parchment paper. Let stand until dry, about 1 hour. Sugared pears are best the day they are made.
