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.