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Categories:Viewed: 19 - Published at: 9 years ago
Ingredients
- 2 very ripe (brown to black) plantains
- 1/2 stick (1/4 cup) unsalted butter
- 2 tablespoons dark rum
- 1/2 cup well-shaken canned unsweetened coconut milk
- 1 cup sugar
- 1/4 cup heavy cream
- Accompaniment (optional): vanilla ice cream
Method
- Cut ends from plantains and peel fruit.
- Diagonally cut plantains into 1/2-inch-thick slices.
- In a 12-inch nonstick skillet heat butter over moderate heat until foam subsides and cook plantains until golden, about 3 minutes on each side.
- With a slotted spatula transfer plantains to a plate, reserving butter in skillet.
- In a very small saucepan heat rum and coconut milk until warm.
- Add sugar to reserved butter and cook over moderate heat, stirring, until caramelized, about 5 minutes.
- Remove skillet from heat and carefully whisk in warm coconut milk mixture (mixture will vigorously steam and caramel will harden).
- Cook mixture over low heat, whisking, until caramel is dissolved.
- Add plantains and cook, without stirring, until heated through and tender, about 5 minutes.
- In very small saucepan heat cream until warm and pour over plantains.
- Gently shake skillet to incorporate cream into sauce.
- Cool plantains slightly and serve over ice cream.
