Caramelized Plantain-Split Sundae

This recipe is courtesy of our friend and TV personality George Duran. George is a spokesman for Latin cookware company IMUSA.

Yields 2 servings

4 tablespoons of unsalted butter
2 ripened plantains; ends trimmed, peeled, and cut lengthwise
1/3 cup brown sugar
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts, toasted and cooled (optional)
vanilla ice cream

1. Melt butter in an IMUSA caldero or stock pot over medium heat, and then add plantain slices. Sprinkle with brown sugar and cook for about 2 minutes before turning them over and cook for 3 minutes.
2. Flip plantains once more and cook for another 2 minutes until caramelized. Be careful not to burn the plantains. Remove the plantains and set aside.
3. Add in heavy cream to IMUSA caldero or stock pot and whisk until thickened, about 2-3 minutes. Remove from heat, add chocolate and whisk until completely melted.
4. Serve vanilla ice cream between two plantain halves and top with chocolate sauce and walnuts. Serve extra chocolate sauce on the side if desired.




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