Drain pineapple slices, reserving 2 teaspoons syrup.
Beat cream cheese with 1 to 2 tea spoons syrup till of spreading consistency.
Stir in candied fruits and peels.
Blot pineapple slices with paper toweling.
Spread cream cheese mixture on 5 pineapple slices; top each with another pineapple slice.
Cut each sandwich in half.
For each salad stand 2 halves on edge on curly endive-lined plate