I posted one at the recipe exchange for Chicken & dumplins, it was great.

Those sound so good! Here is a recipe I have saved to try. Not apple, but it is German! PEACH KUCHEN 2 c. sifted flour 1/4 c. sugar 1/2 tsp. salt 1/4 tsp. baking powder 1/2 c. butter 9 or more peach halves, fresh or canned 1 tsp. cinnamon 2 egg yolks 1 c. heavy cream Preheat oven to 400 degrees. Sift flour, 1/4 cup sugar, salt and baking powder into a bowl. Cut in butter, using two knives, until the consistency of corn meal. Pack into an ungreased square pan (8 x 8 x 2 inches) pressing against bottom and sides. Arrange the peach halves, cut side up, in three rows of three or three rows of four, depending upon the size of the fruit. In a small bowl combine the 3/4 cup of sugar with the cinnamon. Sprinkle sugar evenly over the fruit. Bake for 15 minutes. In a small bowl heat the egg yolks, stir in the heavy cream. Remove the Kuchen from the oven after the first baking period. Pour the cream mixture evenly over the fruit and return to the oven for 30 minutes. Remove from oven and cool in pan. To serve: Run a thin knife or spatula along the edge to loosen the crust. Cut Kuchen in serving pieces and remove piece by piece.

From Cooking Light Grilled Pork Tenderloin Sandwiches Prepare the pork and assemble the sandwiches at home. Wrapped in foil, they'll stay warm while you travel to the stadium. Or slice and refrigerate roasted tenderloin, and serve the sandwiches cold. Take along the dressing in a thermos or tightly closed jar, and allow people to dress their sandwiches themselves. 1/4 cup hot jalapeño jelly 1 teaspoon water 1 tablespoon paprika 1 1/2 teaspoons salt 1 teaspoon granulated sugar 1 teaspoon brown sugar 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 2 (1-pound) pork tenderloins, trimmed Cooking spray 1/4 cup light ranch dressing 1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull's-Eye) 8 (1 1/2-ounce) hamburger buns or Kaiser rolls Prepare grill to medium-high heat. Combine jelly and water; set aside. Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink). Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns. Yield: 8 servings (serving size: 1 bun, 3 ounces pork, and 1 tablespoon sauce)

I'm not much for mixing fruit with meats... But I have a bag of really sour green grapes that none of us can eat...makes your mouth pucker... So I think I'm going to make a grape salad with them...hope that'll sweeten them up enough that they don't go to waste.