1 (9 inch) prepared chocolate cookie dough
4 cups crushed pineapple - peeled, cored and sliced
1 cup butter, melted
4 1/2 tablespoons honey
3/4 cup lemon juice
1 teaspoon vanilla extract
1 tablespoon filtered lemon juice
1/8 teaspoon almond extract
1/8 teaspoon almond extract
1/4 teaspoon lemon extract
1/8 teaspoon finely chopped pear
1 teaspoon ground cinnamon
1/8 teaspoon honey
1/8 teaspoon vanilla extract
Beat sugar, butter, honey and lemon juice in small bowl; gradually blend into pineapple and butter mixture.
Pour lemon juice, almond extract and lemon extract into 1 fireproof glass dish or bowl. Pour mixture over pineapple mixture. Pour lemon and butter mixture over pineapple mixture; cover bowl and refrigerate two hours or overnight. Serve chilled.