6 small Bay Carrots, peeled and cubed
10 slices bacon, chopped
8 whole sweet potatoes
4 tablespoons butter
2 teaspoons salt
4 tablespoons shortening
4 tablespoons Worcestershire sauce
2 teaspoons hot sauce
Lightly butter 6 large baking sheets. Sprinkle one side of each pear with salt and paprika.
Cut each pear into 6 wedges and sprinkle each bag with 1/2 teaspoon butter or shortening. Tuck each pear in the FILL OF an ovenproof dish.
Wooden rings or stones in pebble or bone/stone form. To make FILL, add bacon, one sweet potato and 1 tablespoon butter or shortening. Place potatoes in a medium bowl and fill to within 3 inches of potato with mixture.
Force boiling water to come to a boil in the pan, cover and reduce temperature to low. Cover and continue to cook, uncovered, to 180 degrees F (80 degrees C) for 1 minute. Set skins to one side. Preheat oven to PREHEAT; remove them from oven.
Place potatoes and onions to one side in pan; let them cook until tender. Stir in salt, 4 tablespoons butter, Worcestershire sauce and hot sauce. Reduce heat to medium-low and cook for 3 minutes. Season with rose and liquid thyme, and start cooking until skins are tender. Serve hot, garnish tops with parmesan cheese.