---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Avocado Pear With Crab, Pear, Peach and Primroses
 Categories: Appetizers, Flowers, Fruits
      Yield: 4 servings
 
      2 ea Avocados
      8 oz Crab meat
      1    Pear; ripe
      1    Peach; ripe
      1 tb Primrose petals; freshly
           -picked

-----------------------------CREAMY VINAIGRETTE-----------------------------
      2 ts Sugar
    1/2 ts Dry mustard
      1 cl Garlic; crushed
      3 tb White wine vinegar; or lemon
           -juice
      9 tb Olive oil

------------------------TO MAKE "CREAMY" TO 6 TB ADD------------------------
      3 tb Heavy cream
 
  Put all ingredients in a screw top jar and shake vigourously. Shake
  well each time before serving. Add 3 tb heavy cream to 6 tb
  vinaigrette to make it creamy. Use this portion immediately as it
  will not keep. Halve the avocados and remove the stones. Mix the
  crab meat with the vinaigrette and fill the avocados with this
  mixture. Peel and slice the pear and peach and tuck slices into the
  crab meat. Decorate the avocados with fresh primroses and serve
  immediately with thin fingers of toast and butter.
 
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