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

Drain fruits, reserve 2 teaspoons syrup. 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. Blend reserved syrup with remaining ingredients in a small bowl; serve separately. Nice appetizer for brunch.