Pineapple and Banana Dessert

From Saveur Magazine


1 1/2 C brown sugar
3 1" sticks cinnamon
1 1/2 pineapples, trimmed, peeled, quartered, cored and chopped
6 bananas, peeled and quartered
finely grated zest and juice of 1/2 lime
1/2 C crema (Mexican thick sour cream)

Preheat oven to 325. Mix sugar and 4 C water together in small pot. Add 2 cinnamon sticks and boil over medium-high heat until liquid has reduced by one-quarter, about 20-25 minutes. Discard cinnamon sticks. Working in batches, put pineapple, bananas, and syrup into a food processor and pulse together to a coarse puree. Transfer to a medium baking dish; add lime zest and juice and remaining cinnamon stick. Stir well. Bake, stirring occasionally, until deep brown and thick, 4-6 hours, depending on ripeness of fruit. Transfer to a heatproof serving dish and quickly broil until top is just glazed. Set aside to cool. Serve in small dishes with some sour cream.

to make your own crema, mix 1 cup heavy cream with 3 tablespoons buttermilk or full-fat yogurt in a glass bowl; cover with a clean kitchen towel and set in a warm place until texture resembles that of very softly whipped cream, 6-9 hours. Refrigerate overnight.