3 tbsp. mashed ripe bananas
1 1/2 tsp. lemon juice
1/2 c. orange marmalade
1/2 c. pineapple-apricot preserves
Rum flavoring to taste
Vanilla ice cream
1/2 c. flaked coconut, toasted

Combine banana and lemon juice; add marmalade and preserves. Cook 5 minutes over low heat, stirring constantly. Remove from heat; stir in rum flavoring. Makes about 1 1/3 cups.

Spoon warm sauce over vanilla ice cream. Sprinkle with the toasted coconut.