Caramelized Rum Plantains

Instructions

1. Prepare the plantains
   Select ripe plantains that are yellow with black spots - these will be sweeter than green plantains. Peel and slice diagonally into 1/2-inch thick pieces.
2. Melt the butter
   In a large skillet over medium heat, melt the butter until it begins to foam. Add the brown sugar and stir until it dissolves and begins to bubble, about 2 minutes.
3. Cook the plantains
   Add the plantain slices to the skillet in a single layer. Cook for 2-3 minutes on each side until they begin to caramelize and turn golden brown. Sprinkle with cinnamon, nutmeg, and salt while cooking.
4. Add lime and vanilla
   Pour the lime juice and vanilla extract over the plantains, gently stirring to coat all pieces. The lime juice helps balance the sweetness and adds a fresh dimension to the dish.
5. Flambé with rum
   Remove the skillet from the heat. Carefully pour the rum over the plantains. Using a long lighter or match, ignite the rum. CAUTION: Stand back as the flames can rise high. Allow the alcohol to burn off, which takes about 30-45 seconds.
6. Finish the sauce
   Return the skillet to low heat and gently stir the plantains in the sauce for another minute until the sauce thickens slightly. The sauce should coat the back of a spoon.
7. Serve immediately
   Transfer the plantains to serving plates. Drizzle with the remaining sauce from the pan. For a complete dessert, serve with a scoop of vanilla ice cream and sprinkle with toasted pecans if desired.