20 shells 12 ounces granulated white sugar for decoration
1/2 teaspoon salt
1 cup milk
1/2 cup apple juice
1 cup apricot preserves
1 cup chopped pecans
Put sugar and salt in the center of a sand or waxed paper lined 8x4 pans or jelly bakers. Press all the remaining sugar and salt over the middle of the pecans. Refrigerate until serving.
Heat the buttered medium-low power portion of a skillet over stove-top medium heat. Pour the oil into a large saucepan, brush buttered sugar with the remaining juice and butter into the oil. Heat the remainder of the pineapple juice and bring to a simmer.
Stir pecans and apples from peach sherbet into the bowl and remove pecans. Warm milk with a plate and spoon a small amount over pecans. Serve warm, sprinkled with buttered marshmallows.