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add to shopping list 1 3/4 cups canned low-salt chicken broth 2 medium fennel bulbs with fronds (about 12 ounces), trimmed, bulbs halved lengthwise, fronds chopped 12 dried black Mission figs 6 tablespoons unsalted butter 1 teaspoon sugar 1/4 teaspoon pumpkin pie spice [...]
Read the recipe at epicurious.com
