2 organic Pink Lady apples, cored and sliced
1/2 cup pecan halves (not in first picture)
1 pound bacon
2 Tablespoons Shredded Parmesan cheese
Melt butter in large cast iron pan (I used a #9). Slice and core apples. Cut bacon in small pieces. Add apples and pecans to pan and sautè. Add bacon and cook on medium heat until done and apples are slightly browned; stir occasionally.