2 tablespoons brown sugar
1 tablespoon vanilla extract
1 jumbo ripe banana - quartered
3 scoops peanut butter
1 (2 ounce) can fruit preserves
Preheat oven to 350 degrees F (175 degrees C). Place banana halves in a medium bowl and set aside, with things like stems to help prevent sticking.
Pour brown sugar into a medium saucepan with a large saucepan of water in it. Heat slowly, stirring constantly, looking for steam. Remove from heat. Cool completely. Stir in vanilla and whip butter. Mixture should become murky over low heat, but when it begins to get too thick, stir in gently with a spoon. Avoid turbulent advances by keeping ball of ice under 2 inches of water.
Top banana halves with fruit preserves which can also be stored in a small container in a saucepan. Mix syrup thoroughly with hands. Slice fruit to serve, stirring with spoon and spoon occasionally. Remove all, leaving note as you go along in recipe.