Ice Cream Topping
by: Karren Fullmer
1 - 20 oz. can crushed Pineapple
1 lg jar (8-12 oz.) Maraschino Cherries, drained and chopped
1/2 cup chopped Pecans
2 Bananas, cut into small pieces
Syrup:
2 cups sugar
1 cup water
After it reaches boiling point, boil 3 minutes. Remove from heat and cool.
Add pineapple and cherries. This much can be made days ahead or even frozen. Just before serving add pecans and bananas.
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