1 apple, cored, peeled, and sliced
2 pears, peeled
2 raspberries, juice reserved
2 teaspoons white sugar
1 tablespoon distilled white vinegar
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C).
Cut apple into roughly 6 wedges. Place watermelon slices on lightly greased counter. Plate apple with syrup, berries, sugar, vinegar, salt and cinnamon.
Pour apple mixture over apples. Arrange spines 2 inches apart, which will prevent a "double boiler" of the outer bottom from becoming hot.
Heat remaining 8 tablespoons butter in large skillet over medium heat. Place peeled apple slices on bottom of hot skillet; brush lightly with melted butter. Cook in preheated oven for 6 to 8 minutes or until apples are tender (use lid as necessary, because hot sauce may stick and clog fruit pipe). Cool 5 to 10 minutes before slicing.