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Sauteed Butter-rum Plantains

Yield: 6 servings

Ingredients and directions for this recipe

1/4 c Unsalted butter
3 lg Ripe plantains; peeled, and
Sliced 1"- thick on the
-diagonal
3/4 c Dark brown sugar; tightly
-packed
6 tb Unsalted butter
3 tb Heavy cream
2 tb Dark rum
1 qt 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.

See also:
Previous recipe Sauteed Buffalo Steaks & Chops
Next recipe Sauteed Butternut Squash

Or try one of these recipes:
Apple Strudel With Cinnamon Sauce
Chocolate-coconut Pinwheels