This large, 3-lobed, heavy glass dish was crafted for serving fall fruits.  
You can see pears and apples highlighted and the recesses in the reverse of the glass that are highlighted with silver foil.
This practice was common at the turn of the 20th century but could only be achieved by a competent glass artist such as Galle, Lalique, Libby and others. The silver highlights are accompanied by a thickly gilded rim. The silver and gold do much to ensure a treasured place in the home where this would be used to serve family and friends.
Resting in each section would be autumn apples and pears. Often these fruits would be poached in a sugary liquid to enhance the pleasure of eating them. 
This recipe is one we used in our family at this time of year. I still make it today. 
Poached pears
This serves 8. Use 8 pears. If you use hard ones, cook them longer
Wash and peel the pears keeping their shape intact and their stems on.
Neatly remove the core of each pear
Lay them cut side down in a large flat, buttered  pan that can accommodate them.
Sprinkle with 1 cup of light brown sugar, 3 tbsp lemon juice and 1/2 cups of Red Hots candy. Add juice of an orange and reserve the skin. Add 1 cup of water. Pears need to be barely covered with water.
Heat until boiling, reduce heat and bast for 20 minutes, until a knife easily slides in.  
Remove the pears to a platter and reduce the liquid that remains in the pan, adding 1/2 stick of butter and 1/2 cup of water.
Increase water if you like a thin sauce.
Add the pears to liquid and let simmer a few minutes. Slice reserved orange rind into small slivers and sprinkle over pears.
Serve in any autumn-themed serving dish.
For something special, ladle this over vanilla ice cream for a memorable treat.
More Charleston recipes and antiques over the coming weeks.