Ingredients

• About 4 large or 8 small pears
  
• 3/4 cup apple juice or cider
•  1 tsp ground cardamom
• 1/8 tsp ground cloves
• 1/4 tsp ground ginger
  

Preparation

1. Preheat oven to 350 degrees
2. Quarter the pears, slicing off the core.  Slice each quarter in half lengthwise, to make 8 slices per pear.  Put into a shallow baking dish.
3. In small saucepan, heat the apple juice or cider.  Stir in the spices, pour over the pears, and bake, covered with foil, for 30 minutes, or until pears are tender when pierced. 
   
4. With slotted spoon, remove to a bowl & let cool to room temperature.
5. Optional:  To make a glaze, pour juices from the pan into a large saucepan and bring to a boil.  Keep boiling uncovered until reduced by about half - careful not to scorch the pan.  Spoon over the pears.
6. Add a spoon of yogurt (coconut yogurt for non-dairy) & serve.
   

Ingredients:

• 2 tbsp coconut oil
• 2 large or 4 small apples, cored & sliced
• 1 tbsp fresh ginger, peeled & finely minced
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tbsp fresh mint, cut into strips
• 1 tbsp toasted sesame seeds (optional)
  

Preparation:

1. Heat coconut oil in a skillet over medium heat and add apples and ginger.
2. Saute apples for 2-3 minutes until slightly browned & wilted.
3. Add the vanilla extract and cinnamon, and toss to coat.
4. Top with mint & sesame seeds & serve.
   

Ingredients:

• 1 large (or 2-3 small) sweet potato, peeled & baked
• 1 tbsp vanilla extract
• 1/2 tsp almond extract
• 1 tbsp ground cinnamon
• 1 tbsp ground nutmeg
• 1/4 tsp ground cloves
  

Preparation:

1.  Put baked sweet potato in a food processor.  Puree with remaining ingredients until well-blended.
2. Taste for seasoning and add more spices if needed.
3. Transfer to shallow baking dish and bake at 350 degrees for 20-30 minutes, or until golden & bubbly.
4. Serve at room temperature or chilled.