Place all ingredients except the fruit in a heavy bottomed pan and bring to a boil to dissolve sugars. *Turn the heat down to medium and place the O’Tahiti apples in the poaching liquid. Cover and simmer for 20 minutes. The fruit is poached when it is still somewhat firm but cooked through. If necessary, cook for a few more minutes.
Remove fruit and cook the poaching liquid over medium high heat until it is syrupy. Remove pimento berries and cinnamon stick and pour over the fruit. Chill completely and serve with Elvis’ coconut panna cotta.
*NB warm the jar of Guava Preserve in a small sauce pan filled with a little water. This makes it easier to pour the guava preserve out when icing cakes or using it as a pies or as a glaze for meats.
Preheat oven to 350 degrees
Lay the bananas and O’Tahiti apples in a baking dish in alternating layers of fruit. Pour the poaching liquid over.
Stir together the flour, nuts, oats, salt and brown sugar. Using a pastry blender or two forks, cut the butter into the dry mixture until it looks like sand. Push firmly over the top of the fruit and bake for 30 minutes or until the crumble is brown and bubbly. Serve with coconut pana cotta or vanilla or coconut ice cream.