Preheat oven to 325° F. Bring sugar, water and cinnamon stick to a boil and let them continue to boil for about 20 minutes. You should now have (about 2 1/2 to 3 cups liquid. Remove the cinnamon stick.
Clean and dice the pineapple and bananas and blend it with the syrup to a coarse purée. Pour the mixture into a shallow ovenproof dish and add cinnamon, lime peel and juice. Set the dish in the oven and let the fruit purée cook for about 5 to 6 hours. The cooking time will depend upon the depth of the mixture in the dish. From time to time, scrape the mixture from the sides of the dish and stir it well. This is very important toward the end of the cooking period.
When the mixture is rich, dark brown, thick and sticky, transfer it to a small serving dish and glaze it quickly under the broiler. Set it aside to cool.
Serve with Crema or queso fresco.
Submitted by: Recipe Group Member