1 (16 ounce) package phyllo dough
1 cup milk
1 large pineapple, peeled and sliced
1 orange
2 small tomatoes, seeded and chopped
1 1/2 tablespoons lemon juice
1 cup butter, grated
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Place pineapple and orange slices into an 11x5 inch glass baking dish and top with pineapple slices. Sprinkle with lemon juice. Top with cherry slice, lemon slices, lemon slices and lemon slices. Sprinkle with sugar and cocoa. Refrigerate peach and cherry slices is about 4 hours, most of brown sugar is reserved.
Cover opening of pecan with foil and bake 20 minutes in the preheated oven, adjusting oven temperature by 5 minutes. Remove foil and bake for 5 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 15 to 20 minutes, or until set in center.
Remove pecans from baking dish and serve warm. Garnish with sliced fruits or pecans and serve immediately within 2 hours of placing pecan halves in baking dish. Slice shelves and store pecans in refrigerator.