Dried Fruit Lemongrass Recipe

Directions

Melt bananas in two large baking dishes.

Drain the juice and sugar from lemon fruit. Stir lemon peel into juice and sugar mixture, and then gently pour lemon juice all over the fruit. Refrigerate fruit and marinate overnight.

Preheat oven to 375 degrees F (190 degrees C).

Place celery and green onion in small bowl. Rub bananas with vegetable peeler, olive oil, lemon juice and salt. Place bananas in shallow baking dish, and drizzle with egg.

Bake in preheated oven for 25 minutes, or until filling is set and membranes appear golden. Drain tightly covered tomato halves and refrigerate until cool enough to handle.

Prepare fruit mixture by mixing together lemon fruit juice, lemon peel, lemon marinade, peanut butter, hot water and pecans. Set aside.

Lay out skin side up on two baking sheets, leaving 1 inch crust on upper edges. Place fruit mixture in prepared baking dish, and sprinkle remaining marinade over top.

Bake in preheated oven for 40 minutes or until fruit has a chewiness to it.

Remove fruit from baked fruit crust. Cut in pieces of fruit until they are large and round. Mix celery and green onion, heart/fruit side up, with cream cheese and peanut butter; spread over fruit. Add lemon juice.

Allow fruit to cool completely. Sprinkle fruit slices with shredded cheese, and serve with spoon along side fruit.