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Ingredients:

1 very ripe Bartlett pear
1 tbsp honey

Filling

6 peeled hazelnuts, coarsely chopped
2 tbsp old-fashioned rolled oats
1 tsp butter
4 tsp brown sugar
2 tbsp pear nectar

Instructions:

1. Prepare coals for grill.

2. Peel, halve and core pear. Cut a small slice off rounded side of each pear half so halves will stand on grill.

3. Set pear halves on grill over medium heat, flat side down. Brush with honey. Grill pears 10 minutes on each side, brushing occasionally with honey.

4. While pears are grilling, make filling. In a small pan, stir together hazelnuts and rolled oats over medium heat until lightly toasted. Stir in butter until it melts. Remove from heat; stir in brown sugar and pear nectar.

5. When pears are hot and tender, spoon filling into centers and serve.

Ingredients
2 cups ripe mangoes, sliced
2 tbsp. lemon juice
1 tbsp. butter
1/3 cup brown sugar
1/4 cup shortening
1/4 tsp. salt
3/4 cup sugar
1 egg
1/2 cup milk
1-1/4 cups flour
2 tsp. baking powder

Instructions:
Pour lemon juice over mangoes and allow to stand 15 minutes. Melt butter in 8-inch pan or casserole. Add brown sugar and cover with a layer of mango slices. To prepare the cake batter: Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg. Sift dry ingredients and add alternately with milk. Pour over mangoes and bake 50 to 60 minutes at 375 degrees F. When cake is done, turn it out upside-down and serve while still warm. Serve with whipped cream or a lemon or lime sauce.

Ingredients:
2 1/2 cups all-purpose flour
3/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup low-fat buttermilk
1/2 cup low-fat (1%) milk
1/3 cup part-skim ricotta cheese
1 tbsp vanilla extract
1 tsp almond extract
1 White from 1 large egg
1 large egg
2 tbsp vegetable oil
6 tbsp blueberry preserves
Instructions:

1. Preheat oven to 400°F (200°C)
2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine buttermilk, milk, ricotta, vanilla extract, almond extract, eggs and oil.
3. Add wet ingredients to dry ingredients. Stir gently until just combined. Mixture will be slightly lumpy.
4. Spray 3 mini muffin tins (36 muffin cups total) with cooking spray. Fill each cup 1/3 full with muffin mixture. Add 1/2 teaspoon blueberry preserves to each muffin cup, and top with remaining batter.
5. Bake for 10 to 12 minutes or until done. Stand for 5 minutes. Remove muffins to a wire rack to cool.