Recipe - Avocado Pear With Crab Pear Peach And Primroses

2 Avocadoes
8 ounce Crab meat; 225
1 Pear; ripe
1 Peach; ripe
1 tablespoon Primrose petals; freshly
picked

CREAMY VINAIGRETTE
2 teaspoon Sugar
One half teaspoon Dry mustard
1 Garlic clove; crushed
3 tablespoon White wine vinegar; or lemon
juice
9 tablespoon Olive oil

TO MAKE "CREAMY" TO 6 TB ADD
3 tablespoon Heavy cream

CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake
vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to
6 Tbsp vinaigrette to amke it creamy. (Use this portion immediately as it
will not keep.) Halve the avocadoes and remove the stones. Mix the crab
meat with the vinaigrette and fill the avocadoes with this mixture. Peel
and slice the pear and peach and tuck slices into the crab meat. Decorate
the avocadoes with fresh primroses and serve immediately with thin finfers
of toast and butter. SERVES:4

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip