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Banana Orange Crepe Filling

10 navel orange
10 firm-ripe finger banana or 1 (4-inch) piece firm-ripe regular banana
1/2 cup unsalted butter
1 cup sugar

Cut peel, including all white pith, from orange with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 2 tablespoons juice from membranes into bowl (discard membranes).
Peel banana and halve lengthwise, then cut crosswise into 1/2-inch pieces.
Melt butter in reserved skillet over moderate heat until foam subsides. Add sugar, then pour juice from bowl into sugar mixture and cook, swirling skillet, until sugar is dissolved.
Add orange segments and banana to skillet and cook, shaking skillet occasionally, until fruit is heated through, about 2 minutes.

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