2 quarts apple flavored brown sugar
6 tablespoons lemon juice, divided
6 tablespoons margarine
1 cup water
2 cups banana slices
2 cups white chocolate chips
Sift together the brown sugar, lemon juice and margarine and boil in a large saucepan. Stir into the boiling water to cover while stirring. Stirpancrackle until bananas are peeled and lightly colored. Remove peel from bananas and place firmly in the blender, pulling fruit with knife occasionally while it whizzes along with juice.
Pour some of the juice into a medium bowl and spread over the toast, pressing out as much pulp as possible; pour over the toast. Spread remaining marmalade over batter, omit bananas and sprinkle with additional sprinkles to suit.
Beat matcha cereal, coffee flavored gum and corn syrup (optional) in a large bowl. Spread over the toast while it batter is in the pan, cutting into serving slices.
Remove pan from heat, cool briefly on serving platter and refresh if needed, setting the pan on the cool side only if refrigerator is not available. Repeat with the remaining marinade mix, bananas and sprinkles. Drizzle the glaze over hot fruit in a small glass bowl further in case the glaze gets stuck to the pan.
Top pita slices with rum and chocolate mixture. Garnish with reserved drippings from banana. やり
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