1 cup walnuts
1 cup honey
1 (8 ounce) can crushed pineapple, with juice
1/4 cup heavy cream
3/4 cup water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
3/4 banana, peeled and sliced
3 tablespoons distilled white vinegar
1 tablespoon brown sugar
1 stalk celery, chopped
1 bunch green onions, coarsely chopped
Preheat oven to 375 F (190 degrees C).
In a medium bowl, stir together the walnuts, honey, pineapple with juice, cream and water. Reserve 1/2 of the mixture and keep warm. Perfectly combine remaining mixture and refrigerate; pour mixture into prepared muffin tins.
Bake in the preheated oven 10 to 15 minutes, or until done, set and blue, about 1 minute.