They kinda look like banans don't they...
2 ripe plantains, cut in half then cut lengthwise
1/2 cup brown sugar
6 tablespoons butter
1/4 cup spiced rum
butter pecan ice cream (really you have to try it with this ice cream)
Melt the butter and sugar in a heavy skillet over medium heat.
Stir until the sugar dissolves and the mixture is turning golden. Add the plantains and let them cook without disturbing for 2-3 minutes.
When you turn the plantains over they should be a nice golden brown and are caramelized. Let them cook on the other side for another 2-3 minutes.
Take the pan off the stove and add the rum. If you have a gas stove when you put the pan back on the stove, slightly tip the pan so that the mixture catches on fire. If you have an electric stove then use a long match or long lighter and catch the mixture on fire. Let the flames die out and and cook the mixture for about 2 mintues to let the alcohol evaporate.
I couldn't get the flames in the picture because it's such a quick step and I do all the cooking & photos myself. I'm saving for a better camera & tripod!
Turn the heat off and squeeze the orange juice all over the plantains.
Serve by placing the plantains around a scoop of the Butter Pecan ice cream and drizzling the sauce all over the top. You can top it off with whipped cream if you'd like.
You must try butter pecan ice cream with this recipe!