Serves: 4
Total Calories: 169

1/2 cup lightly packed light brown sugar
1 cup water
2 small ripe bananas, peeled and cut crosswise about 1/2-inch thick
2 seedless mandarin oranges or tangerines, peeled and separated into segments
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
Ground cinnamon (Mexican canela or Ceylon variety preferred)

1. In a medium saucepan, stir together the sugar and water. Bring to a boil over medium heat, then reduce the heat to low and cook, stirring frequently, about 3 minutes or until the syrup thickens slightly.

2. Add the bananas and mandarins. Stir gently to coat with the syrup. Simmer 1 minute or until the bananas just soften. Add the butter and stir gently until the butter melts, 20 to 25 seconds. Serve warm in small dessert bowls. Sprinkle lightly with cinnamon, if desired.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 169
Calories from Fat: 25

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