Belly Bytes  

Ingredients:
One, 16-ounce can pear halves, drained
3 tablespoons of the pear syrup
1 tablespoon Dijon-style mustard
1 tablespoon cider vinegar
2 tablespoons honey
Dash of hot pepper sauce
Salt and pepper to taste

Combine all ingredients together in a blender and puree.

Brush onto meat on grill during last five minutes of cooking.

Recipe makes about two cups of Pear-Mustard Sauce.

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