A spin on classic banana foster inspired by Latin American cuisine.
Cook Time
20 minutes
Total Time
35 minutes
Yield
2 servings
Ingredients
4 tablespoons butter
½ cup dark brown sugar (100 g)
¼ teaspoon cinnamon
1 pinch nutmeg
2 plantains, very ripe, sliced on bias in ½-inch (1.2 cm) slices
¼ cup dark rum (60 mL)
½ teaspoon vanilla
vanilla ice cream, to serve
dry roasted peanut, chopped, for garnish
Nutrition Info
Calories 731
Fat 23g
Carbs 120g
Fiber 6g
Sugar 73g
Protein 2g
How to Make It
1. Step
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.
2. Step
Add cinnamon, nutmeg and plantains; cook until plantains are lightly browned and soft, about 3 to 4 minutes.
3. Step
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.
4. Step
Once the flame burns out, keep cooking, spooning sauce over plantains until syrupy and reduced, aout 2 minutes.
