Ingredients

1 c. sugar
3 c. red wine
1 cinnamon stick
6 whole cloves
4 just-ripe pears, peeled, halved & cored

This is just one way of making poached pears. Unlike some recipes that use very pretty whole pears, this one uses halved, cored pears. I find it easier to serve and eat. The spice of the cinnamon and cloves make this a delicious fall-like dessert!

Directions

1. Place first four ingredients in large saucepan. Bring to boil and stir until sugar is dissolved.
2. Carefully add pear halves. Reduce heat and simmer 10 minutes.
3. Remove pears and set aside. Strain out cloves and cinnamon stick and discard. Continue to cook liquid over low heat 15 minutes or until it thickens, stirring occasionally.
4. Return pears to pan and cook 5 minutes over low heat, basting pears constantly. Serve hot or cold.

Ingredients

4 cups coarse bread crumbs
1/2 cup melted butter
4 apples, peeled and sliced
1/3 cup brown sugar
1 tablespoon fresh lemon juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3 tablespoons dry sherry
Whipped cream or vanilla ice cream for serving

This is a dessert that dates back to colonial America – make it for the family when those leaves begin to fall!

Directions

1. Stir together bread crumbs and butter; set aside.
2. In large bowl, combine sliced apples, brown sugar, lemon juice and spices and blend well.
3. Spread 1 cup of bread crumbs mixture in bottom of greased 2-quart casserole and top with one third of apple mixture. Sprinkle with 1 tablespoon sherry.
4. Repeat #3 two more times for a total of three layers.
5. Top with remaining bread crumbs.
6. Cover with foil and bake 30 minutes in a 375° F oven. Remove foil and bake 30 minutes longer. Serve warm (not hot) with whipped cream or vanilla ice cream.