Avocado Pear With Crab, Pear, Peach And Primroses |
 |
| Course : |
Seafoods |
| From: |
HungryMonster.com |
| Serves: |
4 |
|
| |
Ingredients:
| 2 |
medium |
avocadoes |
| 8 |
ounces |
crab meat |
| 1 |
medium |
pear -- ripe |
| 1 |
medium |
peach -- ripe |
| 1 |
tablespoon |
primrose petals -- freshly |
|
|
-----creamy vinaigrette----- |
| 2 |
teaspoons |
sugar |
| 1/2 |
teaspoon |
dry mustard |
| 1 |
clove |
garlic -- crushed |
| 3 |
tablespoons |
white wine vinegar -- or lemon |
| 9 |
tablespoons |
olive oil |
|
|
-----to make creamy to 6 tablespoon add----- |
| 3 |
tablespoons |
heavy cream |
|
| |
Preparation:
CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigorously. Shake well each time before serving. Add 3 Tbsp heavy cream to 6 Tbsp vinaigrette to make 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 fingers of toast and butter. |