From: Chef John Therres, The M Bar, Washington, D.C. Yield: 8 sliders. Pear Ketchup: 2 Anjou pears 2 tsp. clarified butter ¼ cup diced sweet onion 1 cup clear apple juice or cider 2-4 Tbsp. apple cider vinegar ⅛ tsp. white pepper to taste, kosher salt Sliders: 12 slices thick-cut bacon, well-chilled or frozen 3 Tbsp. crumbled blue cheese 8 small soft rolls, preferably brioche For Pear Ketchup: Peel and core the pears and cut them into large cubes. Warm the ...
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