And....Caramelized Pears! The Bosc pears looked so good at the market today. I love pears but we don’t eat them often. They over ripen very fast. The flesh density of the Bosc pear is greater than other varieties making it perfect for poaching or caramelizing. I wanted to use them in an easy but tasty dish, so I decided on grilled cheese. I chose Bosc pears, Havarti cheese, applewood smoked Bacon and Sheepherder’s bread for my sandwiches. This sandwich is often made using Brie but I thought the creaminess and nutty flavor of the Havarti would be nice, but not overpower the pear. The applewood smoke Bacon was perfect as well. I chose sourdough bread, but put it back and picked up a loaf of Sheepherders’ bread. Good call. I’ll fill you in on the real secret that made this such a tasty sandwich. I caramelized the pears in 2 tablespoons of butter with a tablespoon of granulated sugar to help the caramelization process. Instead of buttering the bread before grilling, I put it into the same pan I used to caramelize the pears. The bread picked up the sugary butter taste and it was wonderful. This was the perfect way to enjoy Bacon and pears!
Ingredients
• Applewood Smoked Bacon
• 2 Bosc pears, cored and sliced into 8 wedges each (leave the peel on)
• 2 TBS butter
• 1 TBS granulated sugar
• 4 slices Sheepherders’ bread
• 6 ounces Havarti cheese sliced thin
• Freshly ground pepper to taste
see more here: http://www.bucknrunranch.com/blog/2013/10/08/grilled-cheese-with-bacon-and-caramelized-pear/
