1 (16 oz.) can DELMONTE LITE PEAR HALVES
1 (16 oz.) can DELMONTE LITE SLICED PEACHES

Reserve juice from above.

1 (8 oz.) low-fat cream cheese, softened
1 tsp. lemon juice
1/2 tsp. grated lemon peel (optional)
1/3 c. sliced or chopped nutmeats
1 (9 inch) pastry shell, baked
2 tbsp. orange marmalade, melted

Drain fruit, reserving liquid. Boil liquid gently for 20 minutes. Cool. Combine cream cheese with 2 tablespoons of the reduce liquid, lemon juice and lemon peel. Beat until light. Spread cheese mixture over bottom of pastry shell. Sprinkle nuts over cheese. Arrange fruit in alternate pattern on top. Brush with orange marmalade. Garnish with nutmeats if desired. Chill.

NOTE: TO THIN MARMALADE, USE 1 TEASPOON REDUCED LIQUID OVER LOW HEAT.