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1. In a large skillet with a lid, cook bacon over medium heat. When crisp remove bacon and place on a paper-towel lined plate to drain. Coarsely chop cooled bacon.
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2. Leave bacon fat in the pan; add olive oil if necessary to coat the pan. Raise heat slightly. Add Brussels sprouts to pan in a single layer, flat-side down, and sprinkle with several pinches of salt and ground pepper (if using peppered bacon, use a light hand with the pepper at this point).
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3. Add 3 tablespoon apple juice, wine, or liquid of choice to pan and cover with lid to steam sprouts for 3 minutes. Check sprouts to determine if they are nearly crisp-tender throughout, if not, add an additional tablespoon of liquid if needed, cover, and steam an additional minute or two.
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4. Once sprouts are tender, uncover, turn heat to high, and scatter pears over the top. Cook until the flat side of the sprouts are deeply golden-brown and caramelized, 2-3 minutes. Add bacon, onions, and brine from onions, cook a minute or two longer, tossing once or twice to add a touch of color to the rounded sides of the sprouts and until the pears just begin to give off a bit of their juice. Adjust seasoning with additional salt and pepper if necessary.
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5. Remove the pan from heat. Serve immediately.
