Poppy Seed Pudding with Banana Compote

Mix sugar and 1 liter of water in a saucepan and boil down to a final volume of 400 ml.

Slice bananas into 1 cm thick rounds and add them to the saucepan. Slit the vanilla pod lengthwise and add it to the saucepan. Add star anise and cinnamon to the saucepan. Stir, bring to a boil, and simmer over low heat, stirring occasionally, until the compote thickens, about 10 minutes. Remove vanilla and spices from the finished compote and let it cool.

Dry-roast poppy seeds in a pan over medium heat and transfer them to a bowl to cool.