Rum-Glazed Plantains
Votes: 4
Time: 25 min.
Rum-glazed plantains - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 very ripe (almost black) plantains, peeled and sliced diagonally into 1cm thick slices
- 2 cups dark rum
- 3/4 cup brown sugar
- A pinch of salt
- 2 tbsp. butter, cut into small pieces
- 1/4 tbsp. canola oil
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Cooking the dish according to the recipe:
- Preheat the grill to high. Pour the rum, sugar, and salt into a small saucepan and cook the syrup until the sugar dissolves and the mixture evaporates and thickens slightly. Stir in the butter until melted. Remove from heat.
Brush the plantains with oil on both sides and grill until golden brown and caramelized, about 3-4 minutes per side. Brush with the glaze during the last few minutes of cooking. Remove from the grill and brush with the glaze again before serving.
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