Source: Lance Lemke

• 1/2 cup butter, unsalted
• 1/2 cup oil, vegetable
• 12 piece's Tortilla, medium or large
• 8 oz Brie, rind removed, at room temperature
• 1/2 cup Raspberries, fresh
• 1 whole orange, grated, peeled, and chopped
• 1/2 cup chives, fresh
• 1 to 2 Whole Pears, cored, not peeled, and thinly sliced
• 4 tbl Blackberry Patch Raspberry Dream
• 2 Whole Jalapeno, seeded and chopped fine
• 1/4 cup oil, vegetable
• 1/4 cup green onions, chopped fine
• 1/4 cup cilantro, chopped
• 1 tbl ginger, minced
• salt, kosher to taste

Directions:

1. First make the raspberry salsa: In a processor chop fresh raspberries and oranges. do not over process, you want it to be chunky. Pour from work bowl of processor into another bowl, add the Raspberry Dream Syrup, jalapeno's, vegetable oil, scallion, cilantro and ginger. Stir well, taste and add salt as needed.

(Note: Salsa will keep in refrigerator for 2 weeks)

2. Quesadillas: Melt the butter and add the oil to it, set aside. Put a large skillet over medium-high; add 1 tsp of the butter/oil mixture to the skillet. Place one tortilla in the pan, place on one half the pear slices, crumbed and add about 2 tbl. of the Brie, then place on the 3 to 4 chive stems. Fold in half and brush with butter/oil mixture as needed. Turn and cook a few times till lightly browned on both sides and the Brie begins to melt. Remove from pan, keep warm in low oven, and repeat with the rest on the ingredients. to serve, cut into wedges and serve with raspberry salsa.

Serves: 10-12

Prep time: 15 minutes

Cook Time: 15/20 minutes

Total Time: 30 minutes