Busters Recipes

Pagoda Fruit Salad

1 (8 oz.) can pear halves
1 (8 oz.) can cling peach slices
1 (8 oz.) can Royal Ann cherries
1 (5 oz.) jar Bleu cheese spread,
   well chilled
1 (8 oz.) can figs
Bibb lettuce
1/2 c. mayonnaise
1/4 c. honey
Garnish edge of dish with berries, pineapple chunks,
papaya, mango, melon chunks, etc.

 Drain fruits, reserve 2 teaspoons syrup from each
can.  Shape cheese spread into small balls.  Chill
fruits and cheese.  Line serving plate with lettuce,
building up center slightly.  Place 4 pear halves
around center, fill pear hollows with cheese balls.
Thread each of 4 kabob sticks with 2 peach slices, 1
fig and 1 cherry; stick into pears.  Place remaining
fruits around edge along with the garnish fruits of
choice.  Blend reserved syrup with remaining
ingredients in a small bowl; serve separately.  Nice
appetizer for brunch. 

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