Coffee Roasted Fruit With Cinnamon Twists

Directions

1. 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 min. Add in the apples and return to the simmer. Gently simmer till the apples is cooked through and tender, testing the fruit with a toothpick. Add in the bananas for a minute or possibly 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 c. of the poaching liquid into a small saucepan. Leave the fruit in their liquid while making the sauce.
2. Dissolve the cornstarch in the orange juice and add in to the small saucepan containing the c. of poaching liquid. Bring to a simmer and cook for 3 min till lightly thickened. Remove from the heat and set aside to cold.
3. Serve the fruit sliced in shallow bowls or possibly on plates. Spoon some of the sauce over and around the slices; garnish with 2 or possibly 3 orange segments and mint sprigs. Serve the Cinnamon Twists on the side.
4. Yield: 8 servings