Roasted Plantain with Vanilla Beet Syrup

Name: Roasted Plantain with Vanilla Beet Syrup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 3 cups beet juice; 1/2 vanilla bean; 2 very ripe plantains, peeled and split in 1/2 lengthwise; 2 to 3 tablespoons raw cane sugar; 4 scoops kaffir lime, lemon or lime sorbet

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Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

Ingredients

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3 cups beet juice

1/2 vanilla bean

2 very ripe plantains, peeled and split in 1/2 lengthwise

2 to 3 tablespoons raw cane sugar

4 scoops kaffir lime, lemon or lime sorbet

Directions

Bring beet juice to a simmer with the 1/2 vanilla bean in a small saucepot over medium heat. Reduce juice, skimming constantly, to a syrup. Scrape the seeds from the vanilla bean into the syrup and discard the pod. Place each plantain slice, cut side-up, on a cookie sheet and roast in a preheated 400-degree oven for 3 to 4 minutes, or until heated through. Remove from the oven and turn the broiler on with the rack 4-inches from the broiling element. Evenly sprinkle the cane sugar over each 1/2 plantain, then place under the broiler and broil until the sugar caramelizes. Transfer each plantain to the center of each of 4 warmed plates. Nestle a scoop of sorbet against each plantain and drizzle with the vanilla beet sauce over both.