Plantains In Butter Rum Sauce Recipes

PLANTAINS IN BUTTER RUM SAUCE

Steps:

• Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
• Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
• Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.

BAKED PLANTAINS WITH BROWN SUGAR & RUM

Steps:

• Heat the oven to 375°F and grease an 8×8-inch baking dish with butter or cooking spray. Trim the ends of the plantains and peel off the skin. Slice them on an angle to get 1/2-inch-thick oval slices. Layer the plantain slices in the baking dish so they overlap slightly. Sprinkle on both sugars and the cinnamon. Drizzle the rum and orange juice over the plantains and dot the butter pieces on top. Bake until the plantains are golden brown, tender, and have lost their shape a bit, 30 to 40 min. Let cool for at least 10 min. Serve warm or at room temperature.

GRILLED PLANTAINS WITH RUM-BROWN SUGAR GLAZE

Steps:

• Heat grill to high. Place rum, brown sugar, and salt in a small saucepan and cook until the sugar has melted and the mixture reduces and thickens slightly. Stir in butter until melted. Remove from the heat.
• Brush plantains with oil on both sides and grill until golden brown and caramelized, about 3 to 4 minutes per side. Brush with the glaze during the last few minutes of grilling. Remove from the grill and brush with more of the glaze before serving.

SAUTEED BUTTERRUM PLANTAINS

Steps:

• 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.

SAUTEED PLANTAINS IN COCONUT RUM

Steps:

• Place sliced plantains and rum in a skillet over medium-high heat. Add brown sugar and butter. Saute until plantains soften, about 5 minutes.