Ingredients
2
2 servings
- •4 tablespoons butter
- •½ cup dark brown sugar
- •¼ teaspoon cinnamon
- •1 pinch nutmeg
- •2 plantains, very ripe, sliced on bias in ½-inch (1.2 cm) slices
- •¼ cup dark rum
- •½ teaspoon vanilla
- •vanilla ice cream, to serve
- •dry roasted peanut, chopped, for garnish
Instructions
- Add butter and brown sugar to a high sided skillet over medium heat. Stir constantly until the mixture turns into golden brown syrup and the sugar is completely dissolved, about 5 minutes.
- Add cinnamon, nutmeg and plantains; cook until plantains are lightly browned and soft, about 3 to 4 minutes.
- Add rum and use a long kitchen lighter to ignite the liqueur. Keep cooking until alcohol burns off and no flame remains, about 1 to 2 minutes.
- Once the flame burns out, keep cooking, spooning sauce over plantains until syrupy and reduced, aout 2 minutes.
- Serve over ice cream with crushed peanuts.
- Enjoy!
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