There's a touch of Thailand in the flavour of this easy fruit dessert.

Ingredients

• 4 small bananas, peeled
• 4 tblsp butter
• 1/2 tsp ground cardamom
• ½ cup pistachio nuts (unsalted and shelled)
• grated rind and juice one lemon
• ¼ cup brown sugar
• 2 tblsp rum

Method

1. Cut the bananas into thick slices. Heat half the butter in a large frying pan and add the bananas. Cook only until golden on both sides and not mushy. Divide into 4 serving dishes.
2. Add the remaining butter with the cardamom and pistachio nuts. Cook, stirring, for about 1 minute only until fragrant.
3. Stir in the lemon rind, lemon juice and sugar. Cook, stirring until the mixture is smooth, bubbling and slightly reduced. Stir in the rum.
4. Pour the sauce over the bananas and serve immediately with plain unsweetened yoghurt.

Cooks Tips

When buying bananas, choose firm, plump, brightly coloured fruit, free from damage. To keep bananas longer, when they begin to brown, wrap in newspaper and store in the refrigerator. The skins will go dark, but the flesh inside will remain unchanged.