These flamed plantains are typical of New Orleans and are prepared with a butter, cinnamon and sugar sauce that is flamed with plantain liquor and aged rum.
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Ingredients4 portions
Preparation
If the bananas are not fully ripe, cook them at 190 centigrade until they are almost cooked, about 20 minutes. Add 2 tablespoons of water and keep them moist.
In a large skillet, melt butter over medium heat. Add the sugar and cinnamon and stir until a thick sauce forms. Add the bananas and cook until they are a little soft, stirring occasionally, between 3-5 minutes.
In a pan, mix the banana liqueur and the black rum (attached). Heat the alcohol mixture over medium-low heat. Put this on the bananas and very carefully light a match to ignite the alcohol. Move the pan a little, stirring until the fire goes out.
Put 2 slices of banana on each ball of vanilla ice cream and put the sauce on top.
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