Bananas in Lime Syrup

• 6 tablespoons white or light brown sugar
• 2 limes
• 4 to 6 bananas

1. In a saucepan, combine the sugar and 2/3 cup water over medium-low heat.
2. Stir occasionally, until the sugar dissolves.
3. Pour into a bowl and cool.
4. Finely grate the zest of the limes into the syrup.
5. Squeeze in their juice and stir.
6. Peel the bananas, thinly slice them and submerge in the syrup.
7. Cover, and refrigerate for 1 to 6 hours.
8. Serve with a few spoons of syrup or as a topping for ice cream.

white, limes, bananas

Taken from cooking.nytimes.com/recipes/1013956 (may not work)