Sauteed Plantains in Caramel Sauce

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The original was really good, but the rum was a bit to much for us.

When I did it the next time I used cream with just a bit of rum for flavor. After it was cooked I did need to add a bit more cream to keep it from setting (you really have to watch that it doesn't cook to long. I suited our taste perfectly.

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My husband and I absolutely loved the taste but the caramel became rock hard after drizzling it over the plantains. Maybe I cooked the caramel sauce too long. I will definitely try this one again!

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It could be me, but this was a disaster. I have had this dish at restaurants and liked it, but I had no luck making it. Perhaps my plantains weren't ripe enough - they were tough and like a bland potato. Perhaps I don't know how to make a caramel sauce. I suspect that the not too ripe plantains sucked up too much of the butter, and there might not have been enough left for the sauce. The sauce turned clumpy as soon as I added the rum. I think I will try it again, but if I can't get it to work I am giving up on this one!

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DELICIOUS COMBO OF FLAVORS, THE SWEET PLANTAINS GO SO WELL.EVERYONE RAVED ABOUT THIS DESSERT..WILL SERVE IT OFTEN..THANKS EMERIL