4 Bartlett, Anjou or Bosc pears, peeled, cored (see Prep Steps, page 104) and cut into 1-inch pieces
1/4 cup white grape juice
1 tablespoon fresh lemon juice
3/4 cup dried cherries
1/4 cup (1/2 stick) butter, cut into small pieces
1/4 cup packed light-brownsugar
1/4 cup packed dark-brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
Pinch ground nutmeg

Recipe Directions
1. Heat oven to 375°.
2. Place pears, grape juice, lemon juice and cherries in small bowl; toss to coat all ingredients evenly.
3. Combine butter, sugars, oats, cinnamon and nutmeg in small bowl. Cut butter into mixture using pastry blender until mixture resembles coarse meal.
4. Coat 9-inch-square casserole with nonstick cooking spray. Spread pear mixture evenly in casserole. Sprinkle oat mixture over the top of the casserole.
5. Bake in 375° oven for 30 to 35 minutes or until mixture starts to bubble and pears are fork-tender. Let stand 15 to 20 minutes. Serve with vanilla ice cream if desired.

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