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Fri-dinner: bananas in caramel sauce

Yield: 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=-] PA_Meadows@msn.com

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