Pears are in supply, so enjoy them now

2 underripe pears

Instructions:

Preheat oven to 225 degrees.

In a medium size saucepan, combine the sugar, 1 cup water and ¼ teaspoon cream of tartar and bring to a boil. Lower the heat and continue to simmer while slicing the pears.

Slice the pears 1/16-inch thick using a mandoline. Immediately immerse the pear slices in the boiling sugar. When the syrup has resumed a rapid boil, remove the slices with a slotted spoon to a plate. When cool enough to handle, place slices on a pan lined with parchment paper. Make sure slices don't touch or overlap. Bake 40 to 50 minutes, rotating pans halfway through baking. Once chips take on a dry appearance, remove one from the oven and allow to cool on the counter. If it's crispy once it's cooled, it's ready.

The chips will keep for two weeks, or longer if refrigerated.

This recipe is from "The Sweet Life: Desserts From Chantrelle," by Kate Zuckerman (Bullfinch Press, $35). A KuhnRikon Quick Slice Mandoline sliced the pears quickly and evenly.

Peppery pear salsa

Makes 6 8-ounce jars

Ingredients:

1 cup white vinegar

8 cups coarsely chopped cored, peeled pears

3 red bell peppers, seeded and coarsely chopped

3 green bell peppers, seeded and coarsely chopped

1 cup granulated sugar

2 tablespoons salt

2 teaspoons dry mustard

1 teaspoon turmeric

½ teaspoon ground allspice

½ teaspoon freshly ground black pepper

Instructions:

Prepare canner, jars and lids.

In a large steel saucepan, combine vinegar and pears. Add red and green peppers, sugar, salt, mustard, turmeric, allspice and black pepper. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Ladle hot salsa into hot jars, leaving ½-inch headspace. Wipe rim. Center lid on jar.

Screw band down until resistance met, then increase to finger-tip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process 8-ounce and pint jars for 20 minutes. Remove canner lids. Wait five minutes to remove jars.

Cool and store the salsa.

This recipe is from "Ball Complete Book of Home Preserving," by Judi Kingry and Lauren Devine (Robert Rose, $19.95).