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STUFFED PEACHES OR PEARS
1. Carrot-Cheese Topping

6 peach or pear halves, fresh or V2 cup carrot, grated
canned, drained Y2 cup Cheddar cheese, grated
Lemon juice 2 tbsps. French dressing

METHOD: If using fresh fruit, dip in lemon juice to prevent discoloration.
Toss the other ingredients together. Pile on fruit centers. Serve on greens
with additional dressing.

2. Cream Cheese Blend

6 peach or pear halves, drained V4 cup almonds, toasted,
4 oz. cream cheese slivered or walnuts,
2 tbsps. orange juice chopped or slivered
1 tsp. orange rind, grated Brazils
Yg tsp. salt Fruit French dressing
2 tbsps. preserved ginger,

finely diced

METHOD: Top fruit halves with mixture made by combining all ingredients
except nuts. Place on greens and sprinkle with nuts.

3. Mincemeat Filler

4 oz. cream cheese Maraschino cherries

4 tbsps. mincemeat Fruit French dressing

6 pear halves, drained
METHOD: Combine cheese and mincemeat. Top pear halves. Garnish with
maraschino cherries. Serve with Fruit French dressing.

Other suggestions suitable for peach and pear centre fillings are blue-

berries, cherries, raspberries, strawberries, mint or cranberry jelly, or cream
cheese balls rolled in chopped nuts.

ACCENT THE TROPICAL, WITH PINEAPPLES

Cut pineapple in half lengthwise through fruit and crown. Scoop out fruit to leave Y2”’ shell.
Remove core. Combine the diced pineapple fruit with any available fresh fruit and serve
right from the shell. Nestled on a platter of crushed ice, what could be more elegant ?