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Plantanos Flameados Con Ron




Source of Recipe


Chef Leo Heredia, Centro Cocina Mexicana


List of Ingredients




2 ripe plantains, quartered lengthwise
1 shot rum
1 cup toasted coconut
1/4 pound unsalted butter
1/4 teaspoon ground canela (cinnamon stick)
3 teaspoon sugar
1/4 cup caramel sauce
Ice cream


Recipe



Melt butter in hot saute pan. Mix sugar and canela. While pan is heating, sprinkle sugar mixture on the plantains.

Add plantains to the pan and cook them until they begin to brown. Add rum and burn off the alcohol. Turn off heat and add caramel sauce. If the sauce breaks, add a little water.

On a large plate, place two scoops of ice cream in the center of the plate. Place plantains around ice cream and pour the sauce over the plantains and ice cream. Sprinkle coconut on top.