Beverly Cox

Plátanos a la Tentacíon con Ron

Temptation Plantains Flamed with Rum

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Eating Cuban
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

This elegant dessert is as easy to make as it is spectacular. It is a variation on the classic baked ripe plantains that are served in Cuba as a side dish. Serve the plantains as they are, or spoon them over Helado de Coco (Coconut Ice Cream).

Ingredients

  • 3 medium-size ripe plantains
  • 1½ tablespoons fresh lime juice
  • 6 tablespoons

Method

Peel the plantains and cut them in half crosswise, then lengthwise, then cut in half again lengthwise. Each plantain should be in 8 pieces. Sprinkle the plantains with the lime juice and set aside.

In a chafing dish or large skillet over medium heat, melt the butter. Add the plantains and sauté for 2 to 4 minutes, until golden. Sprinkle with the brown sugar and cinnamon and gently turn