Northwest Indiana's Shore magazine covers the style and culture of life along the southern shores of Lake Michigan.
The latest issue features recipes for an Indian summer dinner.
The menu includes Pan-Grilled Salmon with Fresh Orange and Ginger Relish, but it's the dessert that really peaked our interest. Kelly BruBaker, owner and chef of Red Cup Café & Deli in Chesterton, Ind., offers a recipe for Sangria Poached Pears.
Bosc pears are simmered in red wine mixed with citrus juice and zest, sugar and cinnamon, topped with a sauce reduction and garnished with fresh grapes and grape leaves. Sounds delicious!
(Image: Shore magazine)