Nutty Broiled Grapefruit   
Roughley Manor Stuffed Pears   
Rum-Baked Fruit

Nutty Broiled Grapefruit
Brought to us by Dawn Glass, this delightful recipe makes the perfect starter dish for a Holiday brunch. Dawn and her husband Ed, are the Innkeepers of Butterfield Bed & Breakfast, and Black Oak Cabin - up in beautiful San Diego’s historic mountain destination - Julian, California. Read more.

2 large grapefruits
4 Tbsp. honey
4 Tbsp. chopped walnuts
4 mint sprigs

Preheat a broiler or griller. Cut each grapefruit in half crosswise. Cut a thin slice off of the bottom of each half, if necessary so that it will stand upright. Using a serrated grapefruit knife or a small, sharp knife; loosen the grapefruit segments in each half. Place the halves in a baking dish. Spread the top of each grapefruit with a layer of honey. Top with a tablespoon of chopped walnuts. Place the dish of grapefruit halves under the broiler about 4 inches from the heat source and broil (grill) until lightly browned, 2-3 minutes. Transfer each grapefruit half to an individual dish and garnish with a mint sprig. Serve at once.


Roughley Manor Stuffed Pears
This delightful breakfast treat is from Jan & Gary Peters, Innkeepers of Roughley Manor, a historic Bed & Breakfast Inn situated on 25 secluded desert acres, just outside of Joshua Tree National Park in Southern California. Read more.

Bartlett Pears

Brandy Hard Sauce:
1 lb. powdered sugar
1 Cup Real Butter
3/4 Cup Brandy

Pumpkin Butter:
1/2 Cup Sugar
Easy Pumpkin Pie Mix
2 Tbsp. Cinnamon

Mincemeat – it’s available at most grocery stores with apples, raisins, sauces etc.
Place contents of Hard Brandy Sauce in a mixing bowl. Mix with mixer until thoroughly mixed.
Place contents of Pumpkin Butter in a mixing bowl and mix thoroughly.
Slice off top of pears - saving the stem and top. Slice off the bottom, enough to allow pears to stand upright.
Core pears, being sure all seeds are removed.
Stuff pears with the mincemeat. Create a small mound of mincemeat on top of pear and place the sliced top, on top.
Place on cookie sheet and cook in preheated oven at 350 degrees until pears are soft - usually 45 minutes to an hour.
Turn off oven and leave pears in to keep warm, until ready to serve and eat. (Do not remove pears from oven until ready to serve or the skins will shrivel).
Place a heaping tablespoon of warmed pumpkin butter in a serving bowl. Place pear on top of pumpkin butter.
Warm the brandy hard sauce for 10 seconds in the microwave. The consistency should be just enough to pour over pear without all of it running off of pear.
Place a piece of mint on the side for garnishing.

Rum-Baked Fruit
Served warm, this is perfect for a Holiday brunch or breakfast.

1 can apricot halves
1 can pear halves
1 can peach halves
1 can pitted cherries
20 oz. frozen berries, thawed
1 cup brown sugar
½ cup rum
2 cups sour cream

Drain all canned fruits, and save ½ cup juice for later.
Layer the fruits in a glass baking dish, and top with thawed berries.
Sprinkle brown sugar on top, then drizzle with rum and leftover fruit juice.
Heat in the oven at 350 degrees for about 20 minutes, then remove and cool.
Serve warm, with a dollop of sour cream. Serves 8.