1/3 c. mint flavored apple jelly
1 tbsp. butter
1 (1 lb.) can pear halves, cut in 2 in. pieces
1 (13 1/2 oz.) can pineapple chunks
1 tbsp. lemon juice

In small sauce pan, cook jelly and butter, stirring over low to medium heat. Add lemon juice and continue to stir to melt jelly. Drain fruit and add to jelly mixture. Stir to heat fruit thoroughly. Serve hot with a sprig of fresh mint leaves. Looks pretty in glass sherbet of fruit dishes. Serves about 4.