Demonstrated today at the State Fair

Honey Chutney
1 pear, cored and coarsely chopped
½ cup (about 10) chopped dried apricots
½ cup (about 8) chopped stemmed dried figs
1/3 cup alfalfa honey
¼ cup fresh orange juice
¼ cup white wine vinegar
1 tablespoon minced peeled fresh ginger
2 cloves garlic, minced
¼ to ½ teaspoon pepper
¼ teaspoon salt

12 slices (8 ounces) bacon
8 slices whole wheat bread
6 ounces sliced sharp Cheddar

For the chutney: Combine all the ingredients in a heavy, nonreactive pot over medium heat. Bring to a simmer and cook for about 20 minutes, until the mixture resembles preserves. Stir every few minutes to prevent sticking. Add a little water if the mixture gets too dry. Makes 1 ½ cups.

For the sandwiches: Cook the bacon until very crisp and drain on paper towels. Toast the bread. For each sandwich, layer 1 ½ ounces cheese, 3 slices of bacon broken in half, and 2 tablespoons chutney on a slice of toast and top with another toast slice. Cut in half and serve warm.

Makes 4 sandwiches

Note: Use any leftover chutney on more sandwiches or on grilled or roasted meat.