Hi Ronnie Hope this will help you.:-)
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Coconutfluff Peaches, or Pears
 Categories: Desserts, Fruits
      Yield: 4 Servings
 
      1    Egg white 1/4 teasp. grated
           -lemon rind
  1 1/2    Teasp. lemon juice 1/3 cup
           -snipped shredded
      1    Tablesp. syrup from coconut
           Peaches
           -4 canned cling-peach
           Dash salt
           -halves, drained
      2    Tablesp. granulated sugar
 
  PEAR HALVES ARE NICE SERVED SAME WAY
  
  Combine first 5 ingredients; place over boiling water; with egg
  beater, beat 4 or 5 min., or until mixture stands in peaks. Remove
  from heat; fold in rind and coconut. Cool; heap in peach halves.
  Makes 4 servings.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fondant with Pears or Cherries
 Categories: Desserts, French
      Yield: 8 Servings
 
      6    Pears
           -OR
      1 lb Fresh cherries
      1 c  Flour
      1 c  Sugar
      1 ts Baking powder
      5    Eggs
      3 tb Water (approximately)
        pn Cinnamon
        pn Salt
    1/4 lb Butter, softened
 
  Chop unpeeled pears into bite-sized chunks. (Or pit cherries and cut
  in half.) Arrange the fruit on the bottom of a greased tart pan.
  
  To make the pastry, mix all ingredients, except softened butter, with
  a beater. When well-blended, add butter. Pour batter over the fruit.
  Bake in a 300'F. oven for 30 minutes.
  
  Nutrition analysis per serving: 375 calories; 15.3 grams fat; 161
  milligrams cholesterol; 182 milligrams sodium; 36% of calories from
  fat.
 
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... Sincerely yours Gigi
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