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