Jamaican
Plantain in Rum and Coconut Sauce Recipe
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Jamaican Buttered Rum and Coconut Sauce Plantain Recipe. |
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A delectable plantain recipe with Jamaican rum and coconut |
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INGREDIENTS |
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2 ripe Jamaican plantains |
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½ stick unsalted butter |
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2 tablespoons Jamaican Appleton V/X rum |
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½ cup unsweetened Jamaican coconut milk |
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1 cup sugar |
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¼ cup heavy cream |
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PREPARATION |
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1. Cut ends from Jamaican plantains and peel fruit. Diagonally cut Jamaican
plantains into ½ inch-thick slices. |
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2. In a nonstick skillet heat butter over moderate heat until foam subsides
and cook Jamaican plantains until golden, about 3 minutes on each side. |
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3. With a slotted spatula transfer Jamaican plantains to a plate, reserving
butter in skillet. |
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4. In a very small saucepan heat Jamaican rum and Jamaican coconut milk
until warm. |
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5. Add sugar to reserved butter and cook over moderate heat, stirring, until
caramelized, about 5 minutes. |
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6. Remove skillet from heat and carefully whisk in warm Jamaican coconut
milk mixture. |
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7. Cook mixture over low heat, whisking, until caramel is dissolved. |
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8. Add Jamaican plantains and cook, without stirring, until heated through
and tender, about 5 minutes. |
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9. In very small saucepan heat cream until warm and pour over plantains.
Gently shake skillet to incorporate cream into sauce. Cool Jamaican
plantains slightly and serve over ice cream. |
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