Ingredients
- 8 maraschino cherries
- 260 gr pineapple well
- 110 gr brown sugar firmly packed
- 30 ml reserved pineapple juice
- 1 package refrigerated biscuits
Heat oven to 190ºC Arrange pineapple slices and cherries in ungreased 20 cm 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 190ºC for 17-25 minutes or until golden brown. Cool 10 minutes in pan. Invert on serving platter. Serve warm or cool.
