Rum Island Butter with Pineapple, Mango and Banana (morselsandmoonshine)

1 banana (no brown spots), sliced
1 20 oz can pineapple chunks, liquid removed
1 ripe mango, peeled and chopped
1 c organic cane sugar (can sub coconut sugar or pure maple syrup)
2 – 3 T lemon juice
1 T vanilla
pinch of cinnamon
1/4 c coconut rum, like Malibu (opt)

In a large skillet place pineapple, banana and mango. Add sugar and lemon juice and bring the mix to a boil. Once it’s boiling, reduce the heat to medium-high. Cook down until the fruit is really soft and all of the liquid evaporates, about 20 – 30 min.  Be sure to stir it regularly with a wooden spoon. About half-way through, add cinnamon, vanilla and rum. If you want, you can save the rum until the end when you puree, so it tastes boozier. When it’s done, it should be a nice, syrupy consistency. Pour mix into a blender and puree until the big chunks are gone. It should look a lot like applesauce or apple butter. Keep it refrigerated once it’s cooled or can it to make it last longer. Yields about 2 1/2 cups. Note: Can put on toast, ice cream, in between cake layers – it’s so versatile.  I ate mine on some toast and it’s like a mini vacation at breakfast.

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