Fri-dinner: bananas in caramel sauce

1. In large deep skillet, heat sugar with water over medium heat, watching carefully, until sugar melts and starts to turn a caramel colour.
2. 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.
3. [sauce can be cooled, covered and refrigerated for up to 12 hours; reheat gently.
4. ] cut bananas into 1-inch thick slices; add to sauce and heat through.
5. Serve over ice cream.
6. 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].