8 1/2 oz Pineapple slices — well
Drained and halved
Reserve liquid
8 Maraschino cherries
1/2 c Brown sugar — firmly
Packed
2 tb Reserved pineapple juice
1 cn Refrigerated Biscuits
Heat oven to 375~. Arrange pineapple slices and cherries in ungreased 8″
round pan. In small saucepan, heat brown sugar and pineapple juice to
boiling, stirring occasionally. Remove from heat. Separate dough into 10
biscuits; place over pineapple slices. Pour brown sugar mix over biscuits
in pan. Bake at 375~ for 17-25 minutes or until golden brown. Cool 10
minutes in pan. Invert on serving platter. Serve warm or cool.
Yields
8 Servings