A spin on classic banana foster inspired by Latin American cuisine.
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
How to Make It
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.
Under 1 Hour
Under 45 Minutes
Latinx Heritage Month
Cast Iron Pan
Dry Measuring Cups
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