GRILLED PEARS WITH CURRANTS
1/3 cup dried currants
1/4 cup apple juice
Pinch of freshly ground pepper
6 firm but ripe Anjou pears
4 tablespoons unsalted butter, melted
Vegetable oil for brushing on grill

Prepare a hot fire in a charcoal grill or preheat a gas or electric grill on high. In a small bowl, combine the currants, apple juice, and pepper. Allow the currants to marinate until ready to serve.

Peel the pears and cut them in half lengthwise. Use a paring knife or melon baller to remove the core, leaving a gumball-sized-hole. Place in a shallow dish and brush all over with the melted butter.

When ready to grill, brush the grill grate with vegetable oil. Place the pears, cut side up, in a single layer directly over the hot fire. Cook just until grill marks appear, about 3 minutes. Brush with any butter remaining in the dish, then turn and grill until tender but firm, about 3 to 4 minutes longer. Serve warm with a little of the apple juice soaked currants spooned over the top. Serves 6

BREAKFAST PEAR AND BACON GRILLED CHEESE SANDWICH
4 slices sourdough, whole wheat, or white bread
4 slices of Cheddar cheese
1 firm but ripe Anjou, Bosc, or Bartlett pear, peeled, halved lengthwise, cored
and cut into 4 thick slices
4 slices cooked bacon
2 tablespoons butter, softened

Place 2 slices of bread on a work surface and top each slice with a piece of the cheese. Arrange 2 slices of pear on top of each piece of cheese. Add 2 slices of bacon, and then top with another piece of cheese. Place a slice of bread on top and butter the top slices of bread with half of the butter.

Preheat a griddle or large skillet. Butter the topside of the sandwiches. Place the Sandwiches buttered side down on the hot griddle or pan. Grill until nicely browned on one side and then flip and brown the other side. Cut each sandwich in half and serve immediately. Makes 2 sandwiches

PEAR AND HAM WRAP WITH CURRIED MAYONNAISE
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon curry powder
2 (10-inch) flour tortillas
2 whole leaves of leaf lettuce
1/4 pound Black Forest ham, thinly sliced
1 firm but ripe Anjou or Bartlett pear, peeled, halved lengthwise, cored,
and cut into thirds lengthwise
Freshly ground black pepper

In a small bowl, combine the mayonnaise, lemon juice, and curry powder until well blended. Place the tortillas on a work surface and spread each generously with the mayonnaise. Lay a leaf of lettuce on top in the center of the tortilla. Divide the ham in half and top the lettuce with ham. Arrange 3 wedges of pear across the middle of each tortilla. Grind a little pepper over the pears.

Roll up the tortillas, starting at the end closest to you, and roll them cigar fashion. The ends will be open. Serve immediately, or wrap tightly in plastic wrap and store in the refrigerator for up to 1 day. Hint: Warm tortillas are easier to work with.

If the tortillas are cold, place them on a microwave-safe plate and warm them in the microwave for 10 to 15 seconds on high heat. Alternatively, place a tortilla in a large skillet over medium-high heat and cook until warm, about 15 seconds, turn over and warm about 10 seconds longer. Repeat to warm the second tortilla. Makes 2 wraps.

PEAR COBBLER
12 Pears (peel, core & slice)
1 cup flour
1 cup sugar
½ lbs butter, cut into small pieces
1 Tb cinnamon
1 Tb nutmeg
Mix all ingredients till the pears are coated, put into 9 x 12 baking dish

Topping
3 cups of flour
1 cup of sugar & ½ cup of brown sugar
5 tsp baking powder
1 cup chopped nuts, almonds, hazelnuts, walnuts
8 oz butter (melted)
½ cups of cream
Mix all dry ingredients the add butter & cream to form dough.

Then place over the pears. Bake at 325 or 350 (covered with foil for 45 min) then remove cover and leave in oven until brown. Serve with whipped cream or ice cream.

PEARS & BRIE IN PUFFED PASTRY
4 oz brie cheese
1 pear
1 square puff pastry pan
1 cup of raspberries
¼ cup of sugar pinch of salt & pepper
¼ cup of white wine or water
1 egg

To make the sauce- In a small sauce pan place raspberries, sugar & wine then cook for 10 min on high or med high heat. Strain and let cool. Slice pears then poach in boiling water for 30 seconds. Cool in ice water. Line brie cheese with pears & wrap them in the puff pastry. Brush with egg wash & bake till golden brown at 400 in oven. Drizzle raspberry sauce on plate, set pastry in the middle. Serve.

PEAR FONTINA & CANDIED WALNUT SALAD
Salad:
4 oz mixed greens
1 pear
2 oz shaved fontina
2 oz candied walnuts
2 oz balsamic vinaigrette

Candied walnuts: Whip 2 egg whites with ½ cup of sugar, pinch of dried sage, pinch of cayenne pepper, salt & pepper. Add walnuts, then bake at 300 degrees until walnuts are dried. Mix all above ingredients, then put on a salad plate and serve.

PAN SEARED DUCK BREAST WITH PEAR COMPOTE
2 Duck breasts or chicken
4 Anjou pears
½ cups of champagine viniger
Pinch of nutmeg
Pinch of salt & pepper
1 oz Pear liquor

Peel & dice pears then place in a sauce pan over med. Heat. With the viniger, nutmeg, salt & pepper cook till soft & most of the liquid is gone. Pulse in a food processor or mash. Keep warm Sear the duck breast in a hot skillet then finish in oven at 350 degrees for 8 min. Place starch in the middle of the plate then spoon compote around half of the plate & starch. Slice the duck breast & fan over starch & compote. Garnish with vegetables and fresh herbs.

*Many starches may accompany this dish such as: mashed potatoes, risotto, cous cous. You can pick what sounds best to you.