*  Exported from  MasterCook II  *
                 Coffee Roasted Fruit With Cinnamon Twists
 Recipe By     : COOKING RIGHT SHOW #CR9617
 Serving Size  : 8    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Cups          Strong Coffee
    2 1/2  Cups          Dark-Brown Sugar
                         Zest And Juice Of 2 Large Oranges
    3      Tablespoons   Chopped Fresh Ginger
    1                    3-Inch Cinnamon Stick
    4      Small         Apples, Cortland, Peeled, Cored And Left W
    4                    Bananas, Firm And Ripe, -- cut in 2-inch pcs
      3/4  Teaspoon      Cornstarch Or Arrowroot
      1/4  C             Orange Juice
                         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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