Preheat oven to 500 degrees.  Arrange single layer of pear halves, (round side down), in shallow baking dish.  Place 1/2 tsp. brown sugar in center of each pear.   Broil 5 minutes, remove dish and reduce heat to 350 degrees.  Pour wine into center of each pear.  Place 3-4 blueberries on each pear.  Sprinkle with nutmeg.   Serve warm

In large Dutch Oven, combine huckleberries, rhubarb and sugar; mix well.  Place over high heat and bring to full boil.  Cook for one minute, stirring constantly.   Remove from heat and stir in pectin.  Alternately stir and skim for 5 minutes.   Discard floating fruit.  Ladle into hot sterilized jars and seal.  Makes about 4 1/2 cups.

Preheat oven to 350, mix sugar and cinnamon.  Cut each biscuit into fourths.   Roll in cinnamon and sugar mixture.  Place in greased loaf pan.  Pour topping over biscuits and bake for 35-45 minutes.  To serve, flip pan upside down on serving platter.  For variety add nuts or raisins.