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Banana Rum Topping

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1/2 cup dark corn syrup
1/2 cup brown sugar packed
1 cup maple syrup
1 cup pecans ( optional)
6 ripe bananas split and halved
1 teaspoon rum

 
 
put in sugar, corn
syrup, maple syrup and pecans if desired into sauce pan.
 
Bring to a boil and reduce heat.  Add banana halves and rum.  Simmer
for about 2 minutes.  Place croissants on plate and top with bananas
and sauce.  Finish with whip cream.

Courtesy of Franklin Dye

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