Plantains in Butter Rum Sauce: A Tropical Delight

Introduction

Plantains in Butter Rum Sauce is an extraordinary dessert that captures the essence of tropical flavors. With caramelized plantains bathed in a luscious, buttery rum sauce, this dish takes inspiration from the classic Bananas Foster but adds a unique twist with the distinct sweetness and texture of ripe plantains. It’s the perfect treat to serve over vanilla ice cream, or simply indulge in as is. Whether you’re hosting a dinner party, looking for an exotic dessert, or simply craving something decadent, this recipe will undoubtedly impress your guests and satisfy your sweet tooth.

In this article, we will dive into the recipe for plantains in butter rum sauce, discuss its origin, explore ingredient details, give you step-by-step directions, provide variations to suit different tastes, and answer frequently asked questions. Plus, we will offer tips to make sure you can craft the perfect version of this dessert every time!

What is Plantains in Butter Rum Sauce?

Plantains in Butter Rum Sauce is a sweet, tropical dessert featuring caramelized plantains cooked in a rich and flavorful rum-infused butter sauce. The plantains are sautéed until golden brown and tender, then drenched in a warm, velvety sauce made from butter, brown sugar, cream, and a generous splash of dark rum. The result is a dessert that’s both indulgent and aromatic, with a wonderful blend of flavors, textures, and tropical flair.

This dish is similar to Bananas Foster, but with the use of plantains instead of bananas. The plantains’ starchiness gives them a delightful, slightly firm texture when caramelized, offering a distinct contrast to the buttery, rum-infused sauce. Served over vanilla ice cream, it creates a perfect balance of hot and cold, sweet and rich.

The Origin of Plantains in Butter Rum Sauce

The dish itself is a twist on the classic Bananas Foster, which originated in New Orleans in the 1950s. Bananas Foster was created by Chef Paul Blangé at Brennan’s Restaurant in New Orleans, and it quickly became a beloved dessert in the city. The dish traditionally includes bananas, butter, brown sugar, cinnamon, and dark rum, flambéed for a dramatic presentation.

Plantains, however, are a staple in many tropical regions, particularly in the Caribbean, Central America, and West Africa. The use of plantains in this dessert adds an exotic flair, drawing on the culinary traditions of these areas where plantains are used in both sweet and savory dishes. By swapping out bananas for plantains and adding rum, this dessert brings together the sweetness of the tropics with the warmth of Caribbean and Central American flavors.

Ingredients with Quantities for Plantains in Butter Rum Sauce

Here are the ingredients you will need to prepare this mouthwatering dessert:

For the Plantains:

• 3-4 very ripe plantains (yellow with black spots)
• 2 tablespoons vegetable oil or butter (for sautéing)

Butter Rum Sauce:

• 4 tablespoons unsalted butter
• 1/2 cup packed brown sugar (light or dark)
• 1/4 cup heavy cream
• 3 tablespoons dark rum (or spiced rum)
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of nutmeg
• Pinch of salt
• 1 tablespoon fresh lime juice (optional)

For Serving:

• Vanilla ice cream
• Optional garnishes: toasted coconut flakes, chopped pecans, or whipped cream

Step-by-Step Directions and Preparation Method for Plantain rum sauce dessert

1. Prepare the Plantains:

• Select ripe plantains: Choose plantains that are yellow with plenty of black spots, ensuring they are sweet and soft but not mushy. The ripeness is key to achieving the perfect sweetness and texture.
• Slice plantains: Peel the plantains by cutting off both ends, making a shallow slit along the peel, and removing it. Slice the plantains diagonally into 1/2-inch thick pieces.
• Sauté plantains: In a large skillet, heat oil or butter over medium heat. Once hot, add the plantain slices and sauté for 2-3 minutes per side until they turn golden brown and caramelized. Once cooked, remove from the skillet and set aside.

2. Make the Butter Rum Sauce:

• Melt butter: In the same skillet, melt the unsalted butter over medium heat. Let it gently bubble without burning.
• Add brown sugar: Stir in the brown sugar and keep stirring until the sugar dissolves and the mixture begins to bubble (about 2-3 minutes).
• Add spices: Sprinkle in the ground cinnamon, nutmeg, and salt, stirring until the spices are fully combined.
• Add cream: Slowly pour in the heavy cream while stirring constantly. The mixture will bubble vigorously, so be cautious.
• Simmer the sauce: Allow the sauce to simmer for 2-3 minutes until it thickens slightly and coats the back of a spoon.
• Add rum: Remove the pan from the heat and carefully stir in the dark rum and vanilla extract. If desired, flambé the rum for added drama: carefully ignite the rum with a match (tilt the pan away from you) and let the flames burn for 30-60 seconds.
• Finish with lime: If you’re using lime juice, add it now for a zesty tropical note.

3. Combine and Serve:

• Return plantains to the pan: Gently add the sautéed plantains back into the sauce, making sure they are coated with the buttery rum mixture.
• Warm through: Let everything cook together for 1-2 minutes, ensuring the plantains absorb the sauce and are heated through.
• Serve immediately: Spoon the caramelized plantains and sauce over a scoop of vanilla ice cream, or serve them in bowls with sauce drizzled on top.

Serving Suggestions

Classic Presentation:

• Serve the dish over a generous scoop of premium vanilla ice cream.
• Drizzle extra sauce around the plate for a beautiful presentation.
• Garnish with a sprinkle of cinnamon for an extra touch of flavor.

Tropical Variations:

• Coconut ice cream instead of vanilla ice cream for a more tropical flavor.
• Rum raisin ice cream for an extra kick of rum flavor.
• For a fruity contrast, try mango sorbet.

Garnish Options:

• Toasted coconut flakes for added crunch and flavor.
• Chopped toasted pecans or macadamia nuts for a nutty twist.
• Fresh mint leaves to add a refreshing touch.
• Lime zest for a bright citrus accent.
• A dollop of whipped cream with a dash of rum for extra indulgence.

Tips for Perfect Plantains

• Selecting the right plantains: Choose very ripe plantains. The best ones are yellow with black spots. Avoid green plantains as they are starchy and lack the sweetness required for this dessert.
• Cooking the plantains: Don’t overcrowd the pan; cook the plantains in batches if necessary to ensure even caramelization.
• Don’t rush the sauce: Allow the sauce to simmer and thicken naturally. High heat can cause the sugar to burn, so stir constantly to prevent this from happening.
• Serve immediately: This dessert is best enjoyed fresh, as the plantains will soak up the sauce and the ice cream will melt beautifully when served right away.

Variations of Tropical plantain dessert

There are numerous variations you can try to elevate your plantains in butter rum sauce. Here are a few:

Spiced Plantains:

• Add 1/4 teaspoon of ground ginger.
• Include a pinch of cardamom or allspice.
• For a spicy kick, add 1/8 teaspoon of cayenne pepper.

Citrus Twist:

• Replace the lime juice with orange juice.
• Add a bit of orange zest to the sauce for extra flavor.
• Use orange liqueur (like Cointreau) instead of some of the rum for a citrusy boost.

Coconut Version:

• Replace heavy cream with coconut cream for a dairy-free option.
• Add 2 tablespoons of shredded coconut to the sauce for a tropical flair.
• Serve the dish with coconut ice cream for an enhanced coconut experience.

Coffee Plantains:

• Add 1 teaspoon of instant espresso powder to the sauce for a deep, coffee-flavored twist.
• This variation pairs perfectly with coffee ice cream or tiramisu ice cream.

Make-Ahead Tips

While plantains in butter rum sauce is best served fresh, you can still prepare components ahead of time to save time:

• Plantains: Slice the plantains ahead of time and keep them at room temperature for up to an hour.
• Sauce base: Prepare the butter-sugar mixture ahead of time. When ready to serve, just add the cream, rum, and other ingredients.
• Reheating: If you need to reheat the dish, warm it gently in a skillet over low heat to avoid burning the sauce or plantains.

Storage

• Best fresh: Plantains in butter rum sauce is best served immediately after preparation to maintain the delicate textures.
• Leftovers: If you have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days.
• Reheating: Gently reheat in a microwave or on the stovetop over low heat to preserve the sauce’s smooth consistency.

Nutritional Notes

• Natural sweetness: Ripe plantains provide natural sugars and are a good source of potassium and dietary fiber.
• Moderation: This rich dessert should be enjoyed in moderation, as it is quite indulgent.
• Fruit serving: Even though this dessert is indulgent, it counts toward your daily fruit intake due to the plantains, which are a great source of vitamins and minerals.

Conclusion: Plantains in Butter Rum Sauce

Plantains in Butter Rum Sauce is a deliciously indulgent dessert that combines the tropical sweetness of ripe plantains with a rich, buttery rum sauce. Whether you serve it over vanilla ice cream or enjoy it on its own, this dessert offers the perfect balance of flavors and textures. By following the step-by-step directions and exploring various fun variations, you can customize this dish to suit your tastes. So, the next time you’re craving a tropical treat, remember this recipe for plantains in butter rum sauce, and let it bring an exotic touch to your table!

Plantains in Butter Rum Sauce: A Tropical Delight

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• Author: David Andersson
• Total Time: 15 minutes
• Yield: 2 servings
• Diet: Vegetarian

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Description

Plantains in Butter Rum Sauce is a sweet, tropical dessert featuring caramelized plantains cooked in a rich and flavorful rum-infused butter sauce. The plantains are sautéed until golden brown and tender, then drenched in a warm, velvety sauce made from butter, brown sugar, cream, and a generous splash of dark rum. The result is a dessert that’s both indulgent and aromatic, with a wonderful blend of flavors, textures, and tropical flair.

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Ingredients

For the Plantains:

• 3-4 very ripe plantains (yellow with black spots)

• 2 tablespoons vegetable oil or butter (for sautéing)

For the Butter Rum Sauce:

• 4 tablespoons unsalted butter

• 1/2 cup packed brown sugar (light or dark)

• 1/4 cup heavy cream

• 3 tablespoons dark rum (or spiced rum)

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

• Pinch of nutmeg

• Pinch of salt

• 1 tablespoon fresh lime juice (optional)

For Serving:

• Vanilla ice cream

• Optional garnishes: toasted coconut flakes, chopped pecans, or whipped cream

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Instructions

Prepare the Plantains:

1. Select ripe plantains: Choose plantains that are yellow with plenty of black spots – they should be sweet and soft but not mushy.
2. Slice plantains: Peel plantains and slice diagonally into 1/2-inch thick pieces.
3. Sauté plantains: Heat oil or butter in a large skillet over medium heat. Add plantain slices and cook for 2-3 minutes per side until golden brown and caramelized. Remove from pan and set aside.

Make the Butter Rum Sauce:

1. Melt butter: In the same skillet, melt butter over medium heat.
2. Add brown sugar: Add brown sugar and stir constantly until it dissolves and begins to bubble (about 2-3 minutes).
3. Add spices: Stir in cinnamon, nutmeg, and salt.
4. Add cream: Slowly pour in heavy cream while stirring constantly. The mixture will bubble vigorously.
5. Simmer: Let the sauce simmer for 2-3 minutes until it thickens slightly and coats the back of a spoon.
6. Add rum: Remove from heat and carefully stir in rum and vanilla extract.
7. Optional flambé: If desired, return to heat and carefully ignite the rum (tilt pan away from you). Let flames burn for 30-60 seconds.
8. Finish sauce: Stir in lime juice if using for a bright, tropical note.

Combine and Serve:

1. Return plantains: Gently add the sautéed plantains back to the sauce.
2. Warm through: Cook for 1-2 minutes, carefully turning plantains to coat with sauce.
3. Serve immediately: Spoon over vanilla ice cream or serve in bowls with sauce drizzled over top.

Serving Suggestions

Classic Presentation:

• Serve over premium vanilla ice cream
• Drizzle extra sauce around the plate
• Garnish with a sprinkle of cinnamon

Tropical Variations:

• Coconut ice cream instead of vanilla
• Rum raisin ice cream for extra rum flavor
• Mango sorbet for a fruity contrast

Garnish Options:

• Toasted coconut flakes
• Chopped toasted pecans or macadamia nuts
• Fresh mint leaves
• Lime zest
• Whipped cream with a dash of rum

Notes

Serve warm over vanilla ice cream, pancakes, or even coconut rice for a tropical twist. For an elegant finish, sprinkle with toasted coconut or chopped nuts!

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Sautéed
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 22g
• Sodium: 10mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 1g
• Cholesterol: Moderate

Keywords: Plantains in Butter Rum Sauce