Poached Bananas

This recipe came from Gordan Ramsey and was originally published in a Thats Life magazine and my mother-in-law pointed it out for me.

Ingredients

1 Banana per person, peeled and halved lengthways up to 6
thread coconut to sprinkle over the bananas
2 tablespoons + 200 mls cold water
150 grams caster sugar
1 lemon juiced
3 tablespoons white rum or malibu
1 whole star anise
1 stick of cinnamon
1 split vanilla bean scraped




Method
Lay the bananas in a dish large enough to hold them all side by side. Sprinkle the coconut threads over.

Bring the 2 tablespoons water and the sugar to a simmer over a low heat, until the sugar dissolves and the sugar becomes clear. When clear, increase the heat and cook for around 5 minutes or until the sugar takes on a golden colour. Remove from the heat.

Add the lemon juice, white rum or malibu, star anise, cinnamon stick and vanilla pod and seeds.

Stir to combine and pour over the bananas. Allow to sit for at least an hour.

Just before serving, straing the poaching liquor and reduce slightly in a pan to thicken the syrup. Serve over the bananas with ice cream and custard.