Fruit-Caramel Short Cakes


Shortcakes
2/3 cup packed brown sugar
1/2 cup margarine or butter
2 tablespoons light corn syrup
2 firm medium bananas
1 pint strawberries
vanilla ice cream

Bake shortcakes.
Heat brown sugar, margarine and corn syrup in 10-inch skillet until melted.
Cook over medium-high heat, stirring occasionally, until golden brown, about 3 minutes.
Slice fruit into mixture in skillet.
Heat through, carefully turning slices to coat.
Split short cakes; spoon ice cream between halves and warm fruit-caramel-sauce over tops.
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