makes 4 servings

4 teaspoons butter or margarine
1/4 cup packed brown sugar
1 8 ounce can pineapple in pineapple juice
4 maraschino cherries
1 4 1/2 ounce package refrigerated buttermilk biscuits
heavy cream (optional)

Place 1 teaspoon butter or margarine and 1 tablespoon brown sugar in each of four 10 oz custard cups. Arrange a slice of pineapple and a cherry in each cup.

Preheat oven to 450 degrees. Shape 1 1/2 biscuits into 3 inch round circle; place on top of pineapple in cup. Repeat with remaining biscuits. Place cups in jelly-roll pan for easier handling. Bake 10 to 15 minutes until biscuits are cooked through and golden. If biscuits brown too quickly, cover with sheet of foil during last minutes of baking.

To serve, invert each custard cup onto dessert plate. If you like, pass cream to serve with dessert.