Source: National Pork Board

Miniature dessert bites topped with maraschino cherries are a colorful touch for a holiday buffet.

Servings

0.75 cup sugar
0.25 cup Butter, unsalted , melted
1 Eggs, large, raw
1 tsp almond extract
0.75 cup white all purpose flour
15.25 oz Pears, bartlett, halves, with heavy syrup, canned , drained, patted dry and finely chopped (1 can)
0.33 cup sliced almonds
0.25 cup sugar
6 oz Cherries, maraschino, red, canned , drained and patted dry
2 oz sliced almonds , for garnish

1 In mixing bowl, stir together 3/4 cup sugar, butter, egg, and almond extract.
2 Stir in flour until well-combined. Fold pears and 1/3 cup almonds into batter.
3 Spoon about 1 tablespoon batter into each of 24 paper-lined miniature muffin cups.
4 Sprinkle with sugar. Place a maraschino cherry on top of each. Bake at 375 degrees for 25 to 27 minutes or until edges are light golden brown.
5 Garnish with a sliced almond, if desired.

Use paper towels to pat excess moisture from pears and cherries.