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Title: Coffee Roasted Fruit With Cinnamon Twists
Yield: 8 Servings

Ingredients

      6 c  strong coffee
  2 1/2 c  dark-brown sugar
      1    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--
      1    fresh orange segments
      1    mint sprigs
      1    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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