| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Fruit |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(8-ounce) pineapple chunks; in juice |
| 2 |
cn |
(6-ounces each) pine-orange banana juice |
| 1 |
tb |
Cornstarch |
| 1 |
md |
Firm banana;, peeled and sliced |
| 1 |
|
Orange; peeled and sliced |
| 1 |
c |
Seedless grapes |
INSTRUCTIONS
Drain juice from pineapple into small saucepan. Stir in pine-orange banana
juice and cornstarch, blend until smooth. Bring mixture to a boil over
medium high heat, cook for 3 minutes, stirring constantly. Turn heat off
and carefully move saucepan to a cool burner. Combine pineapple, banana,
orange, and grapes in a mixing bowl. When mixture cools to room
temperature, about 15 minutes, stir in fruit. Spoon over pancakes. Topping
can be used over frozen yogurt or waffles. Keep unused sauce refrigerated
in an airtight container. Stays fresh for about 2 days. Heat before
serving.
Recipe by: Makes 6 servings
Posted to recipelu-digest Volume 01 Number 665 by James and Susan Kirkland
<kirkland@gj.net> on Feb 01, 1998
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