Pear and Peach Apples

2 dried pear halves

2 cried peach halves

1 tablespoon golden raisins

1/8 teaspoon ground cloves

Pinch ground allspice

1/3 cup light brown sugar, softened

2 tablespoons butter or margarine, softened

4 medium-size cooking apples

Unsweetened whipped cream or Cool Whip

Place pear and peach halves in a medium size saucepan.  Cover with water, bring to a boil and cook 5 minutes.  Drain thoroughly, then chop.  In a medium-size bowl, combine chopped fruit, raisins, cloves, allspice, brown sugar and butter.  Wash and core apples.  Pack apple cavities firmly with fruit filling.  Place each apple on a square of a double thickness of foil.  Draw up edges of foil and twist firmly to secure apples.  Cook on a rack over medium heat for 45 to 50 minutes or until apples are tender.  Using twisted foil as an aid, turn apples on their sides several times.  Snip off twisted foil tips and fold wrapping back to expose apples, keeping apple nestled in foil.  Top with whipped cream or Cool Whip.  Makes 4 servings.

Kiwifruit and Ginger

6 firm kiwifruit, rinsed

5 to 6 tablespoons ginger syrup

8 pieces stem ginger in syrup, cut in half lengthwise

1 tablespoons chopped shelled pistachio nuts

Stem ginger slices to garnish

Cut kiwifruit in half lengthwise.  Remove firm core, chop and reserve.  Spoon ginger syrup over kiwifruit.  Pierce with a skewer to help absorption.  Place stem ginger in cavities in kiwifruit.  Place each filled kiwifruit on a square of foil.  Spoon a small amount of ginger syrup over stem ginger.  Wrap securely.  Cook over medium hot coals 10 to 15 minutes, turning foil packets over towards end of cooking time.  Open packets and sprinkle cut side of kiwifruit with reserved chopped core and nuts.  Garnish with stem ginger slices.  Makes 6 servings.