Southampton - With fall settling in and the holiday season quickly approaching, families across the country will be gathering around the table to enjoy warm, comforting, homemade meals. Smucker's Orchard's Finest fruit preserves can be a delicious and unexpected addition to a variety of savory and sweet dishes this fall.

Made from a four-ingredient recipe and sweetened with only natural sugar, Orchard's Finest comes in six varieties, including Fall Harvest Apple Cinnamon.

Cinnamon Apple Grilled Cheese Sandwiches

 • 4 slices raisin bread
 • 4 slices sharp cheddar cheese
 • 2 tablespoons Smucker's Orchard's Finest Fall Harvest Cinnamon Apple Preserves
 • Butter, softened

Top two slices of bread with two slices of cheese each. Spread one tablespoon preserves on cheese. Place another slice of bread on top of preserves. Spread butter on top slice of bread.

Triple Berry Baked Brie. (Courtesy Photo: Smucker's)

Heat nonstick skillet over medium heat. Place sandwiches in heated skillet, buttered side down. Spread butter on top slice of bread. Cover skillet. Cook until golden brown turning once.

Remove sandwiches from skillet. Allow to rest about three minutes. Sandwiches will be soft and moist. Cut diagonally and serve warm.

Triple Berry Baked Brie

 • 1 sheet frozen puff pastry, thawed
 • 1/3 cup Smucker's Orchard's Finest Northwest Triple Berry Preserves
 • 8 ounces round baby wheel brie cheese
 • 1/4 cup chopped hazelnuts or pecans
 • 1 large egg
 • 1 tablespoon water
 • Assorted crackers, pear slices and/or apple slices

Heat oven to 400ºF. Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry. Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts. Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.

Whisk egg and water in small bowl. Brush seams with egg mixture. Place seam-side down on baking sheet. Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.

Bake 25 minutes or until golden brown. Let stand 20 minutes before cutting. Serve with crackers and sliced fruit.