APPLE AND PEAR SALSA

2 Tbs. fresh lime juice

1/4 C pineapple juice

3 anjou pears, unpeeled, diced into small pieces

3 medium red delicious apples, unpeeled and diced into small pieces

2 Tbs. fresh mint, diced

3 mild chilies, seeded, minced

Mix pineapple and lime juices in a large, ceramic or glass bowl. Add the pears and apples and mix well to combine juices with fruit and to prevent the fruit from turning brown. Add the chilies last. Chill at least an hour and serve. In a separate bowl, set out minced mint to be sprinkled as a garnish. Makes about a 1 1/2cups.

GRILLED PEAR AND BACON SANDWICH

French or Italian loaf bread, sliced

Bacon, cooked, 2-3 slices per sandwich

Bartlett pear(s) (About ½ pear per sandwich, if pears are large.)

Sharp white cheddar cheese or other high quality sharp cheese

Mayonnaise or creamy salad dressing (optional)

Pinch nutmeg per sandwich

Butter or margarine, softened

Heat a cast iron skillet or other large skillet to medium high heat.  Wash pear(s). Peel if desired. Cut into medium-thin slices, about ¼ in. thick. Spread butter or margarine on one side of each piece of bread. Spread mayonnaise or salad dressing on the other side, if desired. Layer your sandwich on the dressing side of a slice so that it goes – bread slice, cheese, pear slices (3 to 4 per sandwich, depending on pear and bread size), sprinkle of nutmeg over the pears, bacon, final bread slice.

Place the sandwich on the hot pan. Let cook for a minute and turn over with a spatula. While toasting the sandwich on the remaining side, press down on the top with a spatula to even out heating. Sandwich is done when the sides are toasted and the cheese is melted. Cut in half and serve.

Alternatively, you can use a panini press. Or, place sandwiches on a tin foil-lined cookie sheet

(spray foil with pan spray) and bake at 400 until top is toasted and cheese is melted and browning. May require turning over once.