Name: Coffee Roasted Fruit with Cinnamon Twists
Ingredients: 6 c Strong Coffee; 2 1/2 c Dark-Brown Sugar; Zest And Juice Of 2 Large Oranges; 3 tb Chopped Fresh Ginger; 1 3-Inch Cinnamon Stick; 4 sm Apples, Cortland, Peeled, Cored And Left W; 4 Bananas, Firm And Ripe,; cut in 2-inch pcs; 3/4 ts Cornstarch Or Arrowroot; 1/4 c Orange Juice Garnish--; Fresh Orange Segments; Mint Sprigs; Cinnamon Twists, Recipe Follows

CATEGORY	CUISINE	TAG	YIELD
		New text im, Cooking rig	8	Servings

INGREDIENTS

6	c	Strong Coffee
2 1/2	c	Dark-Brown Sugar
		Zest And Juice Of 2 Large Oranges
3	tb	Chopped Fresh Ginger
1		3-Inch Cinnamon Stick
4	sm	Apples, Cortland, Peeled, Cored And Left W
4		Bananas, Firm And Ripe,; cut in 2-inch pcs
3/4	ts	Cornstarch Or Arrowroot
1/4	c	Orange Juice Garnish–
		Fresh Orange Segments
		Mint Sprigs
		Cinnamon Twists, Recipe Follows

INSTRUCTIONS

In a large, wide nonreactive saucepan, combine the coffee, brown sugar,
zest and juice of the oranges, ginger, and cinnamon stick and bring to a
boil. Lower the heat and simmer for 4 minutes. Add the apples and return to
the simmer. Gently simmer until the apples is cooked through and tender,
testing the fruit with a toothpick. Add the bananas for a minute or so jut
to heat through. The cooking time will vary greatly depending on the type
and size of fruit used. When tender, remove from the heat. Scoop 1 cup of
the poaching liquid into a small saucepan. Leave the fruit in their liquid
while making the sauce.
Dissolve the cornstarch in the orange juice and add to the small saucepan
containing the cup of poaching liquid. Bring to a simmer and cook for 3
minutes until lightly thickened. Remove from the heat and set aside to
cool.
Serve the fruit sliced in shallow bowls or on plates. Spoon some of the
sauce over and around the slices; garnish with 2 or 3 orange segments and
mint sprigs. Serve the Cinnamon Twists on the side.
Yield: 8 servings
Recipe By     : COOKING RIGHT SHOW #CR9617
Posted to MC-Recipe Digest V1 #229
Date: Sun, 29 Sep 1996 07:13:27 -0400
From: billspa@icanect.net (Bill Spalding)

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