Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pears in water until they begin to soften. set aside. tie in a cloth bag: cinnamon, cloves, and ginger. simmer for 5 minutes spice bag, sugar and wine vinegar. add the partially tenderized pears and the liquid in which they were cooking. simmer with vinegar syrup 3 minutes. discard spice bag. pack fruit into sterile jars and cover with hot syrup. seal jars and process in boiling water bath 15 minutes for pints.

Target recipe: preheat oven to 350°f. spread pecans on a large baking sheet. roast until fragrant, about 12 minutes. watch carefully so they don’t burn. combine brown sugar, salt, thyme, rosemary, pepper and piment d’espelette (or cayenne) in a small bowl. transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. sprinkle with the spice mixture and toss again. serve warm or let cool completely and store in an airtight container. tips and notes:. make ahead tip: store in an airtight container for up to 2 weeks. tip: piment d'espelette is a sweet, mildly spicy chile pepper from the basque region of france, ground into a powder. find it online at spanishtable.com.