6 Cups Strong Coffee 2 1/2 Cups Dark-Brown Sugar Zest And Juice Of 2 Large Oranges 3 Tablespoons Chopped Fresh Ginger 1 3-Inch Cinnamon Stick 4 Small Apples, Cortland, Peeled, Cored And Left W 4 Bananas, Firm And Ripe, -- cut in 2-inch pcs 3/4 Teaspoon Cornstarch Or Arrowroot 1/4 C Orange Juice --Garnish-- Fresh Orange Segments Mint Sprigs Cinnamon Twists, Recipe Follows 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 minutes. Add the apples and return to the simmer. Gently simmer until the apples is cooked through and tender, testing the fruit with a toothpick. Add the bananas for a minute or 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 cup of the poaching liquid into a small saucepan. Leave the fruit in their liquid while making the sauce. Dissolve the cornstarch in the orange juice and add to the small saucepan containing the cup of poaching liquid. Bring to a simmer and cook for 3 minutes until lightly thickened. Remove from the heat and set aside to cool. Serve the fruit sliced in shallow bowls or on plates. Spoon some of the sauce over and around the slices; garnish with 2 or 3 orange segments and mint sprigs. Serve the Cinnamon Twists on the side.
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