INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 346
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 20.5mg
Potassium: 435.2mg
Carbohydrates: 88.8g
Fiber: 2.8g
Sugar: 79.8g
Protein: 1.3g