Roasted Plantain with Vanilla Beet Syrup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3 cups beet juice |
1/2 vanilla bean |
2 very ripe plantains, peeled and split in 1/2 lengthwise |
2 to 3 tablespoons raw cane sugar |
4 scoops kaffir lime, lemon or lime sorbet |
Directions:
1. Bring beet juice to a simmer with the 1/2 vanilla bean in a small saucepot over medium heat. Reduce juice, skimming constantly, to a syrup. Scrape the seeds from the vanilla bean into the syrup and discard the pod. Place each plantain slice, cut side-up, on a cookie sheet and roast in a preheated 400-degree oven for 3 to 4 minutes, or until heated through. Remove from the oven and turn the broiler on with the rack 4-inches from the broiling element. Evenly sprinkle the cane sugar over each 1/2 plantain, then place under the broiler and broil until the sugar caramelizes. Transfer each plantain to the center of each of 4 warmed plates. Nestle a scoop of sorbet against each plantain and drizzle with the vanilla beet sauce over both.
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