Serves: 4
Total Calories: 158
1. Prepare 1/2 recipe of the vanilla pudding. Then, peel the plantains and slice on a diagonal into ovals about 1/4-inch thick. Melt the butter in a medium skillet over medium heat. Sauté the plantains, in batches, until golden brown on both sides. Arrange on 4 warm dessert plates.
2. In the same skillet, over medium heat, add the rum, sugar, and cinnamon. Stir to deglaze the skillet. Spoon the glaze over the warm plantains. Divide the plantains among 4 dessert plates. Spoon about 1/4 cup of vanilla pudding over each serving. Sprinkle with the pecans. Serve at once. (Cover and refrigerate any left over pudding for a midnight snack.)
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Plantains with Vanilla Sauce and Pecans recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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