Baked bananas in lemon and rum sauce

4 Bananas -- (large, firm & ripe)
***SAUCE***
1 tablespoon Lemon Rind -- (grated)
2 tablespoons Lemon Juice
2 tablespoons Demerara Sugar
3 tablespoons Orange Marmalade
2 tablespoons Dark Rum
2 tbsp Water -- (2 to 3)
Fresh Cream to serve
Fresh Mint Leaves & Julienne Strips of
-- Orange Rind to decorate

1. Preheat oven to Gas Mark 6 / 200?c / 400?f. Trim ends of the
bananas, removing about 1 cm from each end, cut a slit through the skin
that extends the length of the fruit. Arrange them on a baking sheet
and bake for 15 minutes or until the skins turn black.
2. Meanwhile, mix together the lemon and the juice, sugar, marmalade
and water in a pan. Bring to the boil for 1 minute, then transfer to a
serving dish.
3. Add the rum to the sauce in the serving dish and stir in. As soon
as the bananas are cool, remove the skins and place them in the sauce.
Coat the bananas on all sides of the sauce. Slice the bananas into
diagonal chunks, decorate with mint leaves and orange rind. Serve at
room temperature with cream