2
cans (16oz each) pear halves in heavy syrup
4
cups (1lb) cranberries
1/2
cup sugar
1
t chai spice mix
1
roll (7.5 oz) refrigerated country style biscuits (10 ct)
3
T unsalted butter
Heat oven to 450. Drain pear halves, reserving 1/2 cup of syrup. Cut pears into large chunks. Combine reserved syrup, cranberries, sugar and chai spice mix in saucepan. Bring to boil; reduce heat and simmer 5 minutes or until cranberries split and soften. Remove from heat; stir in pear chunks. Pour into casserole dish. Arrange 2 rows of 5 biscuits over hot fruit mixture. Melt butter and brush on biscuits. Mix 3 T sugar with 1/2 t chai spice and spinkle over biscuit tops. Bake 15 minutes or until biscuits are golden.
