2 tbsp. butter
2 tbsp. brown sugar
4 bananas, quartered
1 pkg. mixed dried fruit
1/2 c. water
1/2 c. Claret
1 (8 oz.) can mandarin orange
1 tsp. cinnamon
1/4 c. rum

Put dried fruit into saucepan with water and Claret. Cover and bring to a boil. Simmer until fruit is soft and liquid almost absorbed. Cool. Pit prunes. Heat butter and brown sugar over medium flame. Add banana quarters and saute until lightly browned. Add fruit and orange sections and mix gently. Heat altogether. Warm rum and flame over fruit. Sprinkle with cinnamon and serve with warm cream or vanilla yogurt.