Sauteed Plantains in Caramel Sauce
In a large skillet, melt the butter and cook the plantain slices until golden brown on both sides, 3 to 4 minutes. Transfer to a plate and cover to keep warm.
Add the sugar and cinnamon to the skillet and cook, stirring, until the sugar is melted and bubbly, 1 to 2 minutes. Add the rum, stir to combine, and cook until the sauce is thick and smooth, 2 to 3 minutes.
Serve the plantains in small bowls with the hot sauce drizzled over all. Garnish with the toasted walnuts and serve with vanilla ice cream, if desired.
Recipe courtesy Emeril Lagasse, 2007
Recipe courtesy of Robert Irvine