Wash and chop 3 medium-sized white carrots and place in large sauce pan. Clean, core and chop 2 french butter pears, 2 red starkrimson pears, and 6 seckel pears and add to sauce pan. Add 2 tbsp sassafrass tea concentrate, 1 tbsp kosher salt, and 1 tsp true (ceylon) cinnamon. Stir well and cook on 5 (medium medium-high), stirring often.
After about 30-45 minutes, add 1 lb ground turkey and stir in thoroughly. Cook for 15 minutes, stirring occasionally.
Add two 15 oz cans of pureed pumpkin and 1/2 cup golden rum. Cook for 15 minutes longer, stirring occasionally.
Drop heat to 2 (low) and add 1 tbsp basil, 1 tbsp oregano, and 1/2 cup chicken broth; stir in well and cook for 20-30 minutes longer, stirring occasionally.
I cooked the pasta in 2 tsp kosher salt and 1/4 tsp true cinnamon. My wife had brown rice spirals and faux parmesan topping while I had mixed angelhair and spaghetti.
This was my first time ever working with ceylon cinnamon, also called true cinnamon. It's very potent stuff; even the scent of it will really knock you back. I chose ingredients I know go well with cinnamon in pears, carrots, and pumpkin, and the oregano and basil were added late purposely. Normally I start with the meat in most of my dishes, so this was a small departure. A couple of the seckel pairs were going soft, which only helped turn them into sauce.