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Hors d’oeuvre

(serve on individual spoons)

Peel and cut ripe pear into bit-size pieces. Soak in Vidal Ice Syrup.
Place prosciutto slices on plate, add small amount of blue cheese and pear on top of prosciutto, then wrap up into bite-size bundle. Place on spoon, drizzle with Ice Syrup, and serve as an hors d’oeuvre.