- 1/4 cup unsalted butter
- 1/4 cup packed golden brown sugar
- Juice of one orange
- 2 very ripe plantains, peeled, sliced
- 1/4 cup dark rum
- Vanilla ice cream
- Freshly grated orange peel
Melt butter in heavy large skillet over medium heat. Add sugar and orange juice and stir until sugar melts. Add plantains and saute until tender and caramelized. Add rum. Using long match, carefully ignite mixture. Cook until flames die out. Serve immediately with vanilla ice cream and sprinkle with orange peel.