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THE NEW TOWN PRESS presents: The Cook's Corner Featured Article by Jean Redstone

The dwarf Bartlett pear tree we planted half a dozen years ago drops ripe fruit from early September into October, a treat for the horses, birds and every bee, hornet and wasp or other flying and crawling bug in a mile radius. Well, I exaggerate, but those pears, when we can get to them first, are sweet, juicy and tender.

Like apples, fresh pears are an autumn staple but for some reason they are often overlooked for any use other than jam or eating out of your hand. But they substitute beautifully for apples in many dishes, adding a sophisticated taste to pancakes, Waldorf salads, crackers and cheese, to name a few examples.

Try these two easy recipes and discover just how versatile the simple pear can be – and how tasty.

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.

Share your favorite recipes with everyone!!

If you send a recipe, please include a phone number should there be any questions about it. We might use the recipes in a future column or post them on our website.

Email your creations to:
cookscorner@newtownpress.com or  newtownpress@comcast.net

Send recipes by mail to:
Cooks Corner
The New Town Press
421 Stone Meeting House Rd.,
Woolwich Twp., NJ 08085

Send recipes by fax to: 856-467-3364

THANKS for SHARING!


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