11 maraschino cherries
1 large English muffin, frozen
1 quart milk
1 (3 ounce) can sliced pears, drained
Preheat oven to 350 degrees F (175 degrees C). Spray 5 muffin tins with nonstick spray. Spread maraschino cherry filling into each cupcake. Cover with muffin bottom, and press indentations in in the center of muffin.
Arrange round cherries on bottom of muffin. Pour custard over pineapple; frost with milk.
Bake in preheated oven for 30 minutes. Garnish with seeds of raisins. Do not let stand for too long. Place on rack or platter to cool completely.
In a medium saucepan, place milk in 2 quarts of water and bring water to a boil over low heat (about 5 minutes). Remove from heat, stir in whipped cream, cherry filling, pears, and continue to boil until thickened.
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