4 ripe plantains

8 slices bacon

Set the oven at 350 degrees. Have on hand an 8- or 9-inch-square baking dish.

Peel the plantains and slice into 4 pieces each. Cut the bacon slices in half. Wrap the bacon around the plantains and place cut end up in the baking dish. Bake in the preheated oven for 30-40 minutes or until the bacon is crispy and the plantains are soft. Serve immediately as a side dish for meat or chicken.

1 large Spanish onion, thinly sliced

1 green pepper, diced

1 quarter fresh pineapple, cut into 1/4-inch cubes

2 Cortland apples, peeled and cut into 1/2-inch chunks

2 ripe plantains, peeled and sliced into 1/4-inch rounds

1 tablespoon curry powder

1 teaspoon flour

1 cup water

8 pitted dates, cut into chunks

1/2 cup golden raisins

Juice of 1/2 lemon

1 tablespoon sugar

Salt and freshly ground black pepper to taste

In a large heavy-based saucepan, heat the butter. Add the onion and saute over medium heat, stirring often, for 10 minutes. Add green pepper and saute with the onion, stirring often, for 5 minutes.

Add the pineapple, apples, plantains and curry powder and cook over low heat for 5 minutes. Stir in the flour and cook over medium heat for 2 minutes. Add the water, dates and raisins and bring to a boil. Lower the heat and simmer for 10 minutes.

Stir in the lemon juice, sugar, and salt and pepper to taste. Do this carefully so as not to break up the fruit pieces. Continue to cook for 2 minutes. Serve immediately as a side dish for fish or meat or simply with a bowl of steamed rice.

Serves 4.