Sauteed Plantains in Caramel Sauce (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
8 tablespoons unsalted butter |
3 very ripe plantains, peeled and sliced on the diagonal into 1/3-inch rounds |
8 tablespoons light brown sugar |
1/2 teaspoon ground cinnamon |
1/2 cup dark rum |
chopped walnuts, for garnish |
vanilla ice cream for serving, optional |
Directions:
1. In a large skillet, melt the butter and cook the plantain slices until golden brown on both sides, 3 to 4 minutes. Transfer to a plate and cover to keep warm.
2. Add the sugar and cinnamon to the skillet and cook, stirring, until the sugar is melted and bubbly, 1 to 2 minutes. Add the rum, stir to combine, and cook until the sauce is thick and smooth, 2 to 3 minutes.
3. Serve the plantains in small bowls with the hot sauce drizzled over all. Garnish with the toasted walnuts and serve with vanilla ice cream, if desired.
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