Sauteed Butterrum Plantains

1. 1

   In a large heavy skillet, melt the butter over medium heat.

2. 2

   In 2 batches, add the plantains and fry them in a single layer for about 4 minutes on each side.

3. 3

   Remove with a slotted spoon and keep warm in a bowl while you fry the second batch.

4. 4

   Transfer the second batch of plantains to keep warm with the first.

5. 5

   In the same pan, combine the brown sugar, butter, and cream.

6. 6

   Stir over medium heat until the sugar has dissolved, then increase the heat to high and bring the mixture to a vigorous boil.

7. 7

   Cook for 2 minutes, until slightly thickened.

8. 8

   Return the plantains to the pan and stir to coat them evenly with the sauce.

9. 9

   Pour the rum over the top and immediately light it with a match.

10. 10

    Quickly spoon the flaming plantains over bowls of vanilla ice cream and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.