Sweet Plantains with Buttered Rum and Coconut Sauce

　　

Ingredients

Serves 4 to 6

　　2 very ripe (brown to black) plantains

　　1/2 stick (1/4 cup) unsalted butter

　　2 tablespoons dark rum

　　1/2 cup well-shaken canned unsweetened coconut milk

　　1 cup sugar

　　1/4 cup heavy cream

　　Accompaniment (optional): vanilla ice cream

　　

Step 1

Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/2-inch-thick slices. In a 12-inch nonstick skillet heat butter over moderate heat until foam subsides and cook plantains until golden, about 3 minutes on each side. With a slotted spatula transfer plantains to a plate, reserving butter in skillet.

　　

Step 2

In a very small saucepan heat rum and coconut milk until warm. Add sugar to reserved butter and cook over moderate heat, stirring, until caramelized, about 5 minutes. Remove skillet from heat and carefully whisk in warm coconut milk mixture (mixture will vigorously steam and caramel will harden). Cook mixture over low heat, whisking, until caramel is dissolved. Add plantains and cook, without stirring, until heated through and tender, about 5 minutes. In very small saucepan heat cream until warm and pour over plantains. Gently shake skillet to incorporate cream into sauce.

　　

Step 3

Cool plantains slightly and serve over ice cream.