12 pear halves
1 (8 oz.) can crushed pineapple
2 egg yolks, beaten
2 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. salt
3 c. miniature marshmallows
1 c. chopped apples
1 (11 oz.) can mandarin oranges, drained
1 c. Cool Whip
Chopped pecans

Drain pineapple, reserve syrup for salad dressing. In saucepan combine 4 tablespoons pineapple syrup, egg yolks, sugar, vinegar and salt. Cook until thick, stirring constantly. Set aside to cool.

Combine marshmallows, apples, oranges and pineapple. Pour cooked dressing over fruit, mix well. Fold in Cool Whip. Refrigerate overnight. Spoon into pear center, sprinkle on pecans. Will keep for several days in refrigerator if you don't need to serve that many. Serve on lettuce leaf.