Hacienda del Desierto

• 6 bananas
• 1 20-oz. can pineapple chunks
• 1/4 cup melted butter
• 1/4 tsp. mace
• 1/4 tsp. ground cinnamon
• 3/4 cup brown sugar
• 1/4 cup raisins
• 1/2 cup pecans coursely chopped
• 2 2/3 cups vanilla yogurt
• 4 strawberries for garnish

1. Pre-heat overn to 425 degrees.
2. Slice banans into 1/2″ angled slices and place in a greased 9×9″ baking dish.
3. Drain pineapple chunks & arrange over bananas.
4. Combine rest of ingredients except for yogurt & strawberries and spoon over the banana/pineapple mix.
5. Bake for 15 minutes or until heat through completely.
6. Serve in compote dish & top with 1/3 cup yogurt and 1/2 Strawberry.

This entry was posted on Friday, February 5th, 2010 at 5:18 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.