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"Great for brunch or for Christmas morning!"

Ingredients: cooking apples, eggs, pears...

"From The Festive Bread Book by Kathy Cutler. I made this the first time in honor of a Swiss colleague who was interning with us. I asked her if it was like birnbrot at home and she laughed and said that it was not, but that it was very good. I'm not sure what the difference is, as I've never had it when in Switzerland. But it's a very nice..."

Ingredients: eggs, golden raisins...

"This is the only way I like to eat "apple" sauce. I love the combination of ginger and pears. Keeps well in your fridge for up to 2 weeks! (not that you'll have any left!)"

Ingredients: fresh ginger, fresh lemon juice...

"A spicy memory of sweet summer from Pennsylvania Dutch country. Any good preserving pear may be used, but the Seckel is preferred. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If..."

Ingredients: cider vinegar, cinnamon sticks...

"This favourite of my dad's won me an award from the Ontario Greenbelt Fresh Association, and for good reason! Apples, pears, carrots and raisins team up with the unlikely candidate of green tomatoes for a deliciously tangy-sweet mincemeat. This is a vegan recipe, perfect for pie or tart fillings at Christmas and it freezes well, too!"

Ingredients: dark brown sugar, blackstrap molasses...

"Pears, carrots and raisins team up with the unlikely candidate of green tomatoes for a deliciously tangy-sweet mincemeat. This is a vegan recipe, perfect for pie or tart fillings at Christmas and it freezes well, too! This won me first prize in the Ontario Greenbelt Fresh Association's contest in 2008."

Ingredients: blackstrap molasses, fresh lemon juice...

"This recipe is by Mary Lucile Jordan (deceased), County Extension Coordinator with the Etowah County office of the Alabama Cooperative Extension System, and was published in an online edition of The Gadsden Times. NOTE: The original recipe called for 1 cup sugar and that just sounds too sweet to me -- so you be the judge and add sugar to suit your..."

Ingredients: cinnamon, lemon juice, nutmeg...

"Escarole topped with thinly sliced juicy pears, dried cherries, artichoke hearts, onion slices, pine nuts and yummy goat cheese."

Ingredients: goat cheese, butter lettuce...

"These are old-fashioned preserves like grandma used to make, with silky pieces of fruit in a sweet, jelled syrup. Perfect for hot biscuits, morning toast, on top of rice pudding, or stirred into plain yogurt. Add ginger, nutmeg, and/or cardamom. They're also nice with orange or lemon peel. You can use any amount of pears up to four pounds. Greater..."

Ingredients: granulated sugar, lemons...

"This wonderful, rich and sweet, yet also fruity tarte was my birthday cake this year. It is sooo yummy and perfect for autumn.
Serving this at the end of a meal is sure to impress even the pickiest guest.
It looks like a ton of work, but really its quite straight forward."

Ingredients: cornstarch, potato starch...

"Please Note: the calorie count is much lower that Food shows. The calorie amount on the recipe is 240. The Food.com computer isn't recognizing that the 2 cups of sugar is in the poaching liquid and will be discarded not consumed. Found on a recipe card at the market. It sounds wonderful."

Ingredients: cinnamon sticks, caramel sauce...