Pineapple Caramel Sauce

Directions

1. 1
   In small bowl, combine 3/4 cup reserved pineapple liquid and cornstarch; blend well.
2. 2
   Melt butter in medium saucepan. Add cornstarch/pineapple juice mixture and brown sugar; blend well. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute.
3. 3
   Stir in pineapple and cherries. Cook for another 1 1/2 minutes.
4. 4
   Serve warm over ice cream, or along side custard tart.