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Coffee Roasted Fruit With Cinnamon Twists

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      Title: COFFEE ROASTED FRUIT WITH CINNAMON TWISTS
 Categories: New text im, Cooking rig
      Yield: 8 Servings
 
 
        6 c  Strong Coffee
    2 1/2 c  Dark-Brown Sugar
  :          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--
  :          Fresh Orange Segments
  :          Mint Sprigs
  :          Cinnamon Twists, Recipe
  :          Follows
  
  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
  
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  Recipe By     : COOKING RIGHT SHOW #CR9617
 
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