Ingredients

• 4 mandarins, peeled, segmented
• 3 bananas
• 250g punnet strawberries, hulled
• 50g butter
• 2 tablespoons brown sugar
• 1 tablespoon Malibu

Custard

• 1 cup (250ml) low fat milk
• 3 whole star anise or 1 cinnamon stick
• 3 egg yolks
• 2 tablespoons caster sugar

Method

• Step 1 To make the custard, place the milk and star anise in a medium saucepan over a low heat. Heat until hot but not boiling. Meanwhile, whisk the egg yolks and sugar in a heatproof bowl until well combined. Slowly add the hot milk, whisking constantly. Return the mixture to the saucepan. Stir over a low heat until the mixture thickens and coats the back of a spoon. Remove from the heat.
• Step 2 Remove as much of the white membrane from the mandarin segments as possible. Peel the bananas and cut diagonally into slices. Slice the strawberries.
• Step 3 Melt the butter in a large frying pan over a medium heat. Add the sugar. Stir until dissolved and well combined. Add the mandarins, bananas and strawberries. Cook for 2 minutes, turning the fruit over to coat in the mixture.
• Step 4 Increase the heat to high. Add the Malibu. Cook for 2 minutes, turning the fruit often, until the sauce thickens and coats the fruit. Divide the fruit between serving dishes. Serve with the custard. Also delicious with other fruits such as pineapple or pear.