Poached Bananas in Pomegranate and Jalapeno Syrup

I came up with this recipe when I was putting together my portfolio for culinary school. I wanted to do something a bit different, and I think I did just that. I served this with vanilla ice cream and sweetened whipped cream, and it worked out very well.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 25  g  roasted  jalapenos, diced, seeds and membrane removed (about 1)
• 450  g pomegranate juice
• 1  lime, juice of
• 150  g sugar
• 4  large bananas

Directions

1. Combine all ingredients except bananas in saucepan over medium high heat, and bring to a boil.
2. Halve bananas and remove peels. Place in boiling liquid and return to boil. Reduce heat and simmer until bananas are cooked through, about 8 minutes.
3. Remove bananas. Continue to cook liquid, keeping at a bare simmer, until it is reduced to a thick syrup.
4. Strain syrup to remove pieces of jalapeno and pour into squeeze bottle.