CHARRED PINEAPPLE BOURBON PECAN PIE

-1 (9-inch) prepared unbaked pie crust
-1-1/2 cups pecan pieces
-4 large eggs, beaten until frothy
-1 cup Fischer & Wieser's Charred Pineapple & Bourbon Sauce
-1/4 cup melted unsalted butter
-1 tablespoon all-purpose flour
-1/2 cup sugar
-1/2 cup tightly packed light brown sugar
-1/8 teaspoon salt
-2 teaspoons vanilla extract
-Additional Charred Pineapple & Bourbon Sauce for glazing

Preheat oven to 375 degrees. Scatter pecan pieces in bottom of prepared pie crust. Place beaten eggs in a large mixing bowl; whisk in the sugars until well blended. Whisk in Charred Pineapple & Bourbon Sauce. Whisk the melted butter and flour together until smooth; add to egg mixture along with salt and vanilla. Pour over pecans and bake for 45 minutes to 1 hour. Remove pie from oven and let cool for 20 minutes. Brush top of pie with additional Charred Pineapple & Bourbon Sauce before slicing. Makes one (9-inch) pie.

STRAWBERRY–LAVENDER JAM CAKE

Jam Cakes are an old Southern tradition. They were easy to make because the basic ingredients were always on hand - and every household had a good supply of homemade jams. You'll love this quick and easy modern version using our doubly delicious Strawberry Lavender Jam from Fischer & Wieser's exciting new Four Star Provisions product line.

-1 yellow cake mix
-2/3 cup Four Star Provisions Strawberry Lavender Jam
-Caramel Sauce, heated

Prepare the cake batter in an electric mixer, according to package directions. Add the strawberry lavender jam and beat just to distribute the jam. Divide the batter between two greased and floured 9-inch cake pans. Bake as directed on package. Remove cake from pans and cool on wire racks. Place cakes on platter and drizzle the warmed caramel sauce over the top, allowing it to run down the sides of the cakes. Makes two (2-inch) single-layer cakes.

PEARS POACHED IN PEAR PORT JAM

For the ultimate dessert using only one pan little effort, try this elegant presentation.

-1 jar Four Star Provisions Pear Port Jam
-2 cups whipping cream
-1 cup sweet white wine, such as Muscat Canelli
-1 teaspoon vanilla extract
-3 pears, peeled, cored and sliced in half
-Vanilla ice cream
-Mint Sprigs as garnish

Combine the Pear Port Jam, whipping cream and wine in a heavy 4-quart saucepan over medium heat. Stir to melt the jelly, then add the vanilla and pear halves. Lower heat to a bare simmer and cook the pears, covered, for about 30 minutes, or until they are softened, but still have a little crunch left. Place two scoops of ice cream in each serving dish. Place one or two poached pear halves alongside the ice cream. Spoon the poaching broth over the ice cream. Garnish with mint sprig and serve at once.

CRANBERRY CACTUS JELLY CREAM CHEESE PASTRIES

Nothing could be easier than these tasty little bites. Place a couple on a plate next to the Valentine's Card! Save a few for later...

-24 Athens Mini Fillo Shells
-8 ounces cream cheese, room temperature
-Chopped pecans
-1 jar Texas on the Plate Cranberry Cactus Jelly

Preheat oven to 350 degrees. Place the fillo shells on a baking sheet. Spoon a heaping 1-1/2 teaspoons cream cheese into the bottom of each pastry shell. Top with some of the chopped pecans and a half-tablespoon of the Cranberry Cactus Jelly. Bake in preheated oven for 10-15 minutes, or until pastries are golden brown and jelly has melted. Cool on wire racks before serving. Makes 24 mini-pastries.

PEAR PORT JAM FRIED PIES

For those times when you need a fabulous dessert in a big hurry, Four Star Provisions Pear Port Jam provides the solution. You can whip these tasty little packets up while dinner is cooking and listen to the rave reviews you'll get from family and friends.

-1/2 cup sugar
-1 tablespoon ground cinnamon
-2 (9-inch) packaged round pie pastries, sold in the refrigerator case of your supermarket
-1 jar Four Star Provisions Pear Port Jam
-1 egg, beaten with 1/4 cup water
-3 cups canola oil heated to 350 degrees

Toss the sugar and cinnamon together with a fork to blend well; set aside. Cut each pie pastry into four wedges. Place two tablespoons of jam in the middle of each wedge. Using a pastry brush, paint a 1/2-inch border of the egg-water mixture around the rim of the pastry. Fold the pastry over to form a smaller wedge. Crimp edges together with tines of a fork on both sides. Fry the pies in preheated oil for approximately 3 minutes, or until golden brown, then turn and fry for 3 minutes on the other side. Remove with a slotted spatula and drain on a wire rack set over a baking sheet. While the pastries are hot, scatter cinnamon sugar over both sides. Serve warm. Makes 8 pies.

For an alternative cooking method, place the filled pies on a parchment paper-lined baking sheet and bake in a preheated 350 oven for about 20-25 minutes, or until golden brown, then sprinkle with the cinnamon sugar.