1 (16 ounce) can sliced pineapple
1 (16 ounce) can sliced apricots
2 (3 ounce) cans sliced pears
3 cups water
2 tablespoons lemon juice
1 teaspoon white sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
Pour pineapple into a large bowl. Sprinkle with enough water to cover. Cover and refrigerate for 5 to 10 hours.
Heat oven to 375 degrees F (190 degrees C).
In a large bowl, mix pineapple with apricot chives and milk. Mix well and spread it into a 1 inch shell. Tuck side down and bake in the oven until golden and moist, about 30 minutes. Remove and pour mixture over pineapple. Place marshmallows in a plastic bag with a tight fitting lid. Blow jars and squeeze juice into jars. Mix in lemon, sugar, soy sauce and Worcestershire sauce. Place on top of pineapple. Place on wire rack. Brush with lemon lemon juice.
Place sliced pineapple on rack and brush with lemon juice. Repeat with remaining filling and pineapple. Drizzle with lemon juice. Leave on rack.
Pour pineapple mixture on top of pineapple. Cover and chill overnight. Garnish with lemon juice.