Sauteed Butter-Rum Plantains Recipe - Cooking Index
Sauteed Butter-Rum Plantains Recipe - Cooking Index
| 1/4 cup | 49g / 1.7oz | Unsalted butter |
| 3 cups | 711ml | Ripe plantains - peeled, and (large) |
| Sliced 1"- thick on the diagonal | ||
| 3/4 cup | 120g / 4.2oz | Dark brown sugar - tightly packed |
| 6 tablespoons | 90ml | Unsalted butter |
| 3 tablespoons | 45ml | Heavy cream |
| 2 tablespoons | 30ml | Dark rum |
| 1 | Vanilla Bean Ice Cream - see * Note | |
| (or best-quality store-bought vanilla ice | ||
| Cream) |
* Note: See the "Vanilla Bean Ice Cream" recipe which is included in this collection.
In a large heavy skillet, melt the butter over medium heat. In 2 batches, add the plantains and fry them in a single layer for about 4 minutes on each side. Remove with a slotted spoon and keep warm in a bowl while you fry the second batch. Transfer the second batch of plantains to keep warm with the first.
In the same pan, combine the brown sugar, butter, and cream. Stir over medium heat until the sugar has dissolved, then increase the heat to high and bring the mixture to a vigorous boil. Cook for 2 minutes, until slightly thickened. Return the plantains to the pan and stir to coat them evenly with the sauce. Pour the rum over the top and immediately light it with a match. Quickly spoon the flaming plantains over bowls of vanilla ice cream and serve.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6259 broadcast 04-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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