two inch cinnamon stick
port, sweet red wine or apple juice
1Tie cinnamon stick and cloves in cheesecloth bag.
2Heat cheesecloth bag, sugar, port, water and lemon juice to boiling in 2-quart saucepan.
4Heat to boiling; reduce heat.
5Simmer uncovered 10 to 15 minutes, stirring occasionally, until fruit is plump and tender.
6Refrigerate uncovered about 3 hours, stirring occasionally, until chilled.
7Discard cheesecloth bag.
8Stir bananas into fruit mixture until coated with syrup.
9Drain fruit, reserving syrup.
10Serve fruit with some of the syrup.
11Serve with sour cream or plain yogurt if desired.