Cheddar with Smoked Ham, Poached Pear, and Mustard

• 2/3 cup sugar
• 2/3 cup cider vinegar
• 1 piece star anise
• 1 teaspoon black peppercorns
• 2 whole cloves
• Pinch of ground peperoncino or red pepper flakes
• 1/2 cinnamon stick
• 2 Bartlett pears, peeled, cored, and cut into 1/8-inch slices
• 8 slices sharp Vermont Cheddar cheese
• 8 slices cranberry-pecan bread
• 8 slices smoked ham
• 1/4 cup Spiced Walnuts (page 199) if cranberry-pecan bread isnt available (optional)
• Freshly ground black pepper
• 2 teaspoons Dijon mustard

1. In a saucepan, combine the sugar, vinegar, 2/3 cup water, star anise, peppercorns, cloves, peperoncino, and cinnamon stick, and bring to a boil.
2. Reduce the heat and simmer for 15 minutes.
3. Add the pears, bring back to a simmer, and cook for 2 to 3 minutes, until tender.
4. Remove from the heat and cool in the liquid.
5. Unless used right away, transfer the pears and juices to a container.
6. (Keeps in the refrigerator for 1 to 2 weeks.)
7. Preheat a sandwich press according to the manufacturers specifications (see Note, page 96).
8. Place 1 slice of cheese on each of 4 slices of bread.
9. Top with the ham, followed by 4 to 6 slices of pear and the walnuts, if using.
10. Season with pepper and top with the remaining cheese.
11. Spread the mustard on the remaining slices of bread, close the sandwiches, and place in the sandwich press (no need to butter the press or the bread).
12. Close the lid and apply slight pressure.
13. Cook without disturbing for 5 to 8 minutes.
14. Open the press and check for color and temperature: the cheese should be melted and the bread golden.
15. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself.
16. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up).
17. Once cooked, remove, cut into halves, and serve.

sugar, cider vinegar, star anise, black peppercorns, cloves, ground peperoncino, cinnamon, bartlett, cheddar cheese, cranberrypecan, ham, walnuts, freshly ground black pepper, mustard

Taken from www.epicurious.com/recipes/food/views/cheddar-with-smoked-ham-poached-pear-and-mustard-377003 (may not work)