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]

Stern Recipes from Canadian Living Test Kitchen

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