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Baked Rum and Pecan Bananas with Liquorice Ice Cream
6 Bananas; peeled and cut into halves
55 g Unsalted butter; (2oz)
55 g Demerara sugar; (2oz)
Zest and juice from 2 limes
Seeds from 1 vanilla pod
55 g Pecan nuts; (2oz)
Squeeze juice into a nowl and toss the bananas in this. Remove the fruit and lay in a single layer in a gratin dish. Save the juice.
Pour the juice into a pan with the sugar, zest, butter and vanilla. Dissolve the sugar and then cook together to bubble and blend the flavours.
Pour over the fruit and scatter with chopped nuts.
Bake in hot oven or under the grill until golden and crusty on top.
Serve with scoops of liquorice ice-cream.
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