3 pears, cut into quarters and cores removed
10 figs, stems removed, cut in half
2 endives, leaves separated
Gorgonzola cheese, 3 oz.
fresh raspberries, 6 oz.
fresh edible flowers, assorted for decoration
Fill pear quarters with gorgonzola cheese and place them on endive leaves on a platter. Add figs and raspberries and garnish with fresh flowers.
Source: Stacey Pelinka
Prepared by: Stacey for the July 2010 meeting.