• Baked Apples
• Baked Pear with Brandy, Flambé
• Spring Side Stew Fruit
• Tropical Delight
• Warm Fruit Compote
• Yogurt Fruit Parfait

Baked Pear with Brandy, Flambé A recipe by Kendall of the Winter House B&B, St. Louis, MO

1 large, green pear 1 Tbsp crushed pineapple 1 tsp butter 1 dash cinnamon 1 tsp vanilla 1 tsp sugar 1 tsp brandy 1 walnut 1 tsp Everclear* matches, towel & fire extinguisher

Peal and core large pear Place in bowl for microwave Stuff with pineapple Add butter Pour brandy & vanilla over pear Sprinkle sugar & cinnamon over pear Add walnut pieces Cook until a knife slides easily into the pear. This will vary from 3 to 10 minutes depending upon the hardness of the pear. Add the Everclear* to a depression in the top of the pear and ignite. Be sure that you have no Everclear* on anything you do NOT want to burn, such as your hands.

Spring Side Stewed Fruit Something special from the kitchen of the Spring Side Inn of Bellevue, Iowa!
2 lbs. mixed dried fruit (apricots, apples, peaches, prunes, figs, etc.) 2 cinnamon sticks 4 thin slices lemon 1/4 cup honey 3 cups apple juice	Combine all ingredients. Microwave, covered, for seven minutes, stirring at mid-point. Serve at room temperature.

Tropical Delight From the Kitchen of Rachel's Bed & Breakfast in Annapolis, Missouri.
1 can mandarin oranges (drained) 1 can chunk pineapple (drained) 1 banana sliced 1 Tbs. coconut 2 cups plain yogurt artificial sweetener to taste	Mix all ingredients except coconut. Serve in champagne glasses with a sprinkle of coconut on top. Makes a great no fat or sugar dessert or breakfast fruit dish. May also use strawberries, but they will color the other fruit.

Warm Fruit Compote Something special from the kitchen of Thistle Hill Bed & Breakfast in WaKeeney, Kansas.

2 apples 1 cup apple juice 1/2 cup orange juice 2 tablespoons brown sugar 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon cloves 1 tablespoon cornstarch 1/4 cup raisins *1- 16 ounce can whole berry cranberry sauce (optional)

Core and cut each apple into 8 wedges. Cut each wedge in half. In a microwave safe bowl, stir together apples, juices, sugar and spices. Cover loosely and microwave on high 8 to 10 minutes or until fruit is tender crisp, stirring after 4 minutes. Remove 1 tablespoon of juice to a small dish. Stir in cornstarch until disolved. Stir cornstarch mixture into fruit mixture. Microwave, uncovered, on high for 2 to 3 minutes, stirring every minute until the mixture begins to thicken. Stir in raisins. Makes 4 servings. * Raisins may be omitted and 1 - 16 ounce can of whole berry cranberry sauce may be added for a more festive holiday treat.

Yogurt Fruit Parfait From the kitchen of Forget-Me-Not Bed & Breakfast, Galena/Elizabeth, Illinois
1/2 cup Date-Nut Granola or your favorite granola 1/4 cup plain lemon chiffon or vanilla nonfat yogurt 1/2 cup sliced strawberries or any other berries 1/2 ripe banana, sliced	Place half of granola in a parfait glass, top with yogurt, arrange the banana slices over yogurt then spread the berries of the banana. Top with remaining granola and yogurt. Garnish with berries on top. Serves one.