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Ingredients:
1 lb. green beans, trimmed and broken into pieces
6 firm ripe pears, peeled, cored and sliced
1/2 cup water
1 thin sliver lemon peel
1 tsp. salt
6 slices bacon
1/4 cup sugar
2 tbsp. white vinegar
1 tsp. fresh lemon juice
Directions:
1. Place the pear slices in a sauce pan with the water and lemon peel. Bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Then stir in the green beans and salt and continue cooking.
2. Meanwhile, fry the bacon in a skillet. When the bacon is crisp, remove it to a paper towel to drain. Pour off all but about 2 tablespoons of the fat remaining in the skillet. Add the sugar, vinegar and lemon juice to the bacon fat in the pan. Simmer for 3 minutes. Pour this sauce over the pears and beans and cook until tender. Crumble the bacon and add it to the beans just before serving.
2. Meanwhile, fry the bacon in a skillet. When the bacon is crisp, remove it to a paper towel to drain. Pour off all but about 2 tablespoons of the fat remaining in the skillet. Add the sugar, vinegar and lemon juice to the bacon fat in the pan. Simmer for 3 minutes. Pour this sauce over the pears and beans and cook until tender. Crumble the bacon and add it to the beans just before serving.
Pears
Bartlett Pears make a succulent, fresh snack and are good for canning. Pear flesh naturally turns brown when exposed to air. To prevent this, coat cut pears with ingredients that contain acid, like salad dressing, or dip them in acidulated water. To make acidulated water, combine 3 tablespoons of lemon juice with 1 quart of cold water. Poaching, or gently cooking in liquid at just under the boiling point, also preserves pars' fresh color and enhances their delicate flavor.