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

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