Della Robbia Wreath
|Canned pear halves||32 Ounce (Two 16 Ounce Cans)|
|Canned peach halves||29 Ounce|
|Can||20 Ounce, halved|
|Canned peeled apricots||16 Ounce|
|Spiced crab apples||16 Ounce|
|Seedless green grapes||1 Tablespoon|
|Dairy sour cream||1 Tablespoon|
Drain canned fruit and crab apples thoroughly, reserving syrup for salad dressing.
Put pear halves together and peach halves together to resemble whole fruit. (If desired, spread a little softened cream cheese on cut sides of pear and peach halves to make them hold together.) Arrange bed of greens on large round platter.
Around outer rim place 2 pineapple halves, standing with cut side down, between each whole pear and peach.
Arrange apricots and crab apples alternately to form an inner circle.
Place seedless green grapes in center of platter; if desired, garnish fruit with watercress.
To prepare salad dressing, thin sour cream with a little of the reserved syrup.
Serve with fruit.