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How to make Plantain Flambé using Irish Whisky

A plantain flambé is not something you’ve most likely heard of. When you think of a flambé the first thing that comes to most people’s minds are steaks, Baked Alaska, and banana foster among other vegetables, fruits and desserts. So why has no one thought to flambé a plantain? Plantain which I consider the rich aunty to banana is the perfect vegetable to caramelise in hot flames. I present to you an indulgent recipe that turns classic simple ingredients into a decadent dessert.

Ingredients needed for the Plantain Flambé

  • Plantains
  • Butter
  • Brown Sugar
  • Cinnamon sticks
  • Vanilla (Optional)
  • Irish Whisky

Step 1 – Peel the skin off the ripe plantain, cut it in half then slice each half horizontally into quarters that can lay flat on a pan.

Start with perfectly ripe plantain, that is yellow with black spots and soft to the touch. Ripe soft plantains are naturally sweet like bananas and are great for desserts. As I said in my articles on 4 Ways to Prepare Plantain Around the World, “Plantains are the bridge between a potato and a banana“. For this recipe, we are leaning more on the side of a sweet banana taste using plantains which in my opinion when cooked absorbs flavour better than bananas.

Step 2 – Sizzle some butter on a hot pan and sear the chopped plantain in it.

You can use whatever grease of your choice but I highly recommend full-fat butter for maximum decadence. Place a pan over medium-high heat and add the butter. Once the butter is melted and starts to bubble, place each piece of plantain on the pan with the flat side lying down. Sear on both sides until golden brown.

Step 3 – Add the Cinnamon sticks and sugar.

Cinnamon sticks are great for infusing a dish with flavour without influencing the texture. Thus, I recommend you avoid substituting it for cinnamon powder in this recipe. Toss the whole cinnamon sticks into the pan and evenly sprinkle the brown sugar all over the plantains. Let the plantains caramelise on one side then turn to the other side.

Step 4 – Pour in the liquids and get ready for the flambé

Pour in a dash of vanilla extract, although this is optional, it adds an extra depth of flavour. Follow with the whisky – I’m using ‘Shanky’s Whip’ whisky which already has a vibrant vanilla essence (Hence why the addition of vanilla extract is optional). Shake the pan a little to mix all the liquids and turn the plantain over to make sure each piece is coated with the whisky caramel.

Step 5 – Make the plantain flambé by gliding a bit of the stovetop flames into the pan

If you’re using a gas cooker (cooker/stove with flames), turn it up. Make sure you are standing as far from the pan and cooker as possible whilst still holding firmly to the handle of the pan. Carefully pull the pan at an angle where the side closest to you is lifted and the side farthest from you quickly comes in contact with the flames from the cooker. This will set the pan in flames, creating a nice flambe over the caramelised plantains. If you’re not using a cooker with flames, you can also use a kitchen lighter or preferably a butane torch lighter to put the flames in the pan. Immediately lay the pan back down on the stovetop and turn the cooker off. Leave the plantain flambe to sit until the flames gradually go out. Serve immediately with your choice of ice cream (I recommend a simple coconut or vanilla ice cream). Enjoy!

Easy Plantain Flambe with Irish Whisky

Immaculate Ruému
Plantain flambe – the rich aunty to banana is the perfect vegetable to caramelise in hot flames. Made with Irish whisky for a smooth decadent finish.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine French, international, West Africa
Servings 2
Calories 651 kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • 3 tablespoons light brown sugar
  • ½ tsp vanilla extract
  • 1 Cinnamon sticks
  • 3 ripe plantains peeled, halved lengthwise and crosswise
  • ½ cup Black Irish Whiskey
  • Ice cream for serving

Instructions
 

  • Peel the skin off the ripe plantain, cut it in half then slice each half horizontally into quarters that can lay flat on a pan.
  • Place a pan over medium-high heat and add the butter. Once the butter is melted and starts to bubble, place each piece of plantain on the pan with the flat side lying down. Sear on both sides until golden brown.
  • Toss the whole cinnamon sticks into the pan and evenly sprinkle the brown sugar all over the plantains. Let the plantains caramelise on one side then turn to the other side.
  • Pour in the vanilla extract and the whisky. Shake the pan a little to mix all the liquids together and turn the plantain over to make sure each piece is coated with the whisky caramel.
  • If you’re using a gas cooker (cooker/stove with flames), turn it up. Make sure you are standing as far from the pan and cooker as possible whilst still holding firmly to the handle of the pan. Carefully pull the pan at an angle where the side closest to you is lifted up and the side farthest from you quickly comes in contact with the flames from the cooker. This will set the pan in flames, creating a nice flambe over the caramelised plantains. If you’re not using a cooker with flames, you can also use a kitchen lighter or preferably a butane torch lighter to put the flames in the pan. Immediately lay the pan back down on the stovetop and turn the cooker off. Leave the plantain flambe to sit until the flames gradually go out. Serve immediately with your choice of ice cream

Video

Nutrition

Calories: 651kcal | Carbohydrates: 105g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 18mg | Potassium: 1345mg | Fiber: 5g | Sugar: 65g | Vitamin A: 3389IU | Vitamin C: 49mg | Calcium: 44mg | Iron: 2mg
Keyword: dessert, flambe, plantain
Tried this recipe?Mention @Immaculateruemu or tag #iruemurecipes!

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Chef Immaculate Ruému

Welcome

I'm Immaculate, a trained chef that enjoys all that encompasses food. Exploring a variety of local international cuisines with the aim of ‘Breaking Global Culinary Boundaries’.

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