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Preheat the oven to 350 F.  Drain fruit cocktail, reserving ¼ cup juice.  Add fruit and reserved juice to a 2-quart baking dish (8x8x2) and stir.

Preheat oven to 400F. Heat a medium sized oven proof casserole on medium high. Add oil and pork tenderloin to hot pan and brown all over – turning every minute or so until light brown.

Preheat the oven to 350°F. Place the almonds on a baking sheet and toast until fragrant and just golden, about 8 minutes. Remove to a bowl to cool, then chop very finely either by hand or in a food processor. If you use a food processor, be careful not to pulse too much or you’ll end up with nut butter.

Preheat Conventional Oven: 375° F

Heat oven to 350ºF.

 Combine heated milk, yeast and 1 tablespoon sugar in a large bowl and let stand 5 minutes. Stir yeast mixture. Add remaining sugar, butter, egg yolks, and salt and mix well. Stir in 2 cups flour and mix well.

 For each serving, in a blender combine 1 canned pear half, 1/2 cup pear liquid (from canned pears), 1/2 cup frozen berries (strawberry, raspberry, blackberry, etc.) and blend until smooth.

*Option – For a creamier smoothie add 1 banana to each frappé.

In container with lid, whisk together Pear juice, soy sauce, vinegar, oil, chili sauce and ginger; add shrimp, toss to coat, cover and refrigerate 1-2 hours, stirring occasionally. Before cooking, remove shrimp from marinade and drain.

Mash pears (do not purée pears, mixture will be too liquid) then drain for 30 minutes.