A nice quick recipe for the bounty of Asian pears from our two trees. I would have preferred to have had some weight measures for the strawberries and pears, since there is so much variation (especially for my home-grown pears, which are small this year because I didn't thin them). I used one-quarter of the sugar in the recipe (1/2 tsp for 2 servings) and it tasted fine. No sugar was a bit bland. I will try using blueberries tomorrow instead of the strawberries, as I clean out the frig. :-)

I tried this recipe last night when I had some applesauce, nuts, dried fruits and Equal that I wanted to use up. I tweaked it based on earlier reviews/comments and I think the two loaves came out fine. I put so much fruit into it that it even looked a bit like the English fruit cake. (Those are the ones that actually taste good, compared with the foul treacly-too-sweet variety so appropriately reviled here in the U.S.) Here's my ingredients list (the procedures were the same as the recipe): 3 eggs 1/2 cup sugar 1/2 cup SugarLite (Equal) 1/4 cup oil 2-1/4 cup applesauce (which was the rest of the bottle) 1/2 cup lite sour cream 2-1/4 cup all-purpose flour 1 cup whole wheat flour 1 tsp salt 1 tsp vanilla 1/2 tsp fresh crushed ginger (Trader Joe's brand) 2 tsp cinnamon 1 tsp nutmeg 1 tsp baking soda 1/4 tsp baking powder 2/3 cup toasted slivered almonds 1-1/4 cup dried blueberries 3/4 cup raisins I baked both loaves for 60 minutes and cooled them on racks.

This is OK. It tastes good, but it's nothing special or innovative. If I try it again, I would double the amount of corn. Using just two cups, the corn gets lost among all the other ingredients.