Best Grilled Plantains With Rum Brown Sugar Glaze Recipes

Baked Plantains in a Brown Sugar-Rum Sauce image

Provided by Vickie Parks

Time 40m

Number Of Ingredients 12

butter, for greasing pan
3 large plantains (fully black and soft are best)
1/4 cup granulated sugar
2 Tbsp dark brown sugar
1/2 tsp ground cinnamon
2 Tbsp dark rum
2 Tbsp orange juice
2 Tbsp unsalted butter, cut into small pieces
OPTIONAL TOPPINGS
scoops of coconut ice cream (garnish with shredded coconut)
scoops of vanilla ice cream
dollops of whipped cream

Steps:

1. Heat the oven to 375°F. Generously butter bottom and sides of an 8×8-inch baking dish; set aside.
2. Peel plantains and trim 1/4 inch off both ends. Slice plantains at an angle to make 1/2-inch oval slices. Layer the plantain slices in the bottom of the baking dish, slightly overlapping slices. (You should get 4 to 5 rows, depending on width of the plantains.)
3. Mix together the sugar, brown sugar and cinnamon, and sprinkle it evenly over the top of the layers. Then drizzle the rum and orange juice over the layers. Distribute the butter pieces evenly on top.
4. Bake for 30 to 40 minutes or until the plantains are golden brown and beginning to lose their shape. Cool at least 10 minutes, then serve warm or completely cooled. It's great as is, but you can also top each serving with a scoop of vanilla ice cream, for an added touch of sweetness.

Grilled Plantain with Spicy Brown Sugar Glaze image

Provided by Bobby Flay

Categories dessert

Yield 4 servings

Number Of Ingredients 7

4 very ripe plantains, peeled and sliced on the bias 1/2-inch thick
2 tablespoons vegetable oil
4 tablespoons light brown sugar
2 tablespoons fresh orange juice
1 tablespoon honey
2 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper

Steps:

Preheat grill. Brush the plantains with the oil and grill until caramelized, about 2 minutes on each side. In a small bowl, combine the brown sugar, orange juice, honey and cilantro and brush on plantains. Season to taste with salt and pepper.

Grilled Ripe Plantains (Plátanos Maduros a la Parrilla) image

Provided by Lourdes Castro

Yield Serves 8

Number Of Ingredients 4

3 tablespoons unsalted butter
3/4 cup packed brown sugar
2 tablespoons apple cider vinegar or sherry vinegar
4 very ripe (black) plantains

Steps:

Prepare the butter glaze
Place the butter and sugar in a small saucepan over medium heat and cook until the butter is melted and the sugar is dissolved in it. Add the vinegar and stir well. Remove from the heat and set aside.
Prepare, grill, and serve the plantains
Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
Slice the unpeeled plantains in half lengthwise and place them cut side down on the grill. Close the lid and cook for 15 minutes. Turn the plantains over and baste the cut sides of the plantains with the butter glaze. Close the lid and continue cooking for another 15 minutes. Brush a bit more glaze on the plantains before removing them from the grill.
Serve the plantains in their skins while hot from the grill.