Gorgonzola & Pears with Raspberries & Flowers

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.

Serves: 6-8

Source: Stacey Pelinka

Prepared by: Stacey for the July 2010 meeting.