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