two inch cinnamon stick
port, sweet red wine or apple juice
Tie cinnamon stick and cloves in cheesecloth bag.
Heat cheesecloth bag, sugar, port, water and lemon juice to boiling in 2-quart saucepan.
Heat to boiling; reduce heat.
Simmer uncovered 10 to 15 minutes, stirring occasionally, until fruit is plump and tender.
Refrigerate uncovered about 3 hours, stirring occasionally, until chilled.
Discard cheesecloth bag.
Stir bananas into fruit mixture until coated with syrup.
Drain fruit, reserving syrup.
Serve fruit with some of the syrup.
Serve with sour cream or plain yogurt if desired.