| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Canadian | Fruits, Desserts | 6 | Servings |
INGREDIENTS
| 1/2 | c | Granulated sugar |
| 2 | tb | Water |
| 1/2 | c | Pineapple juice, or orange |
| 2 | tb | Butter |
| 3 | tb | Rum |
| 1 | tb | Lemon juice |
| 1/2 | ts | Cinnamon |
| 6 | Bananas | |
| 6 | sm | Scoops vanilla ice cream |
INSTRUCTIONS
In large deep skillet, heat sugar with water over medium heat, watching carefully, until sugar melts and starts to turn a caramel colour. Gently stir in pineapple juice and butter, bring careful because mixture will bubble up. Add rum, lemon juice and cinnamon; cook, stirring, for 4-5 minutes or until smooth. [Sauce can be cooled, covered and refrigerated for up to 12 hours; reheat gently.] Cut bananas into 1-inch thick slices; add to sauce and heat through. Serve over ice cream. Per Serving: about 295 calories, 3 g protein, 8 g fat, 54 g carbohydrate Dinner Menu: Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken,Peanut-Orange Sauce Exotic Green Salad Bananas in Caramel Sauce [above] Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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