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Ingredients
¼ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 medium-ripe large plantain, peeled and cut diagonally into 1/4-inch-thick slices
3 tablespoons butter
1 cup fresh pineapple, cut into bite-size chunks
6 tablespoons brown sugar
6 tablespoons red wine vinegar
2 green onions, thinly sliced
1 small jalapeño pepper, seeded and finely chopped
3 cups vanilla ice cream
Instructions
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 medium-ripe large plantain, peeled and cut diagonally into 1/4-inch-thick slices
3 tablespoons butter
1 cup fresh pineapple, cut into bite-size chunks
6 tablespoons brown sugar
6 tablespoons red wine vinegar
2 green onions, thinly sliced
1 small jalapeño pepper, seeded and finely chopped
3 cups vanilla ice cream
1. Combine salt, cumin and cinnamon. Sprinkle on one side of plantain slices. Heat butter in a large skillet over medium heat. Add plantains, spice side down; cook until golden and slightly softened, 2 to 3 minutes per side. Stir in pineapple, brown sugar and vinegar. Cook until thoroughly heated, 1 to 2 minutes. Stir in green onions and jalapeño; remove from heat.
2. Place ice cream into 6 serving dishes. Spoon fruit and sauce over ice cream. Serves 6.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Nutritional Information
2. Place ice cream into 6 serving dishes. Spoon fruit and sauce over ice cream. Serves 6.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Per serving: 280 calories, 13g fat, 45mg chol., 3g prot., 40g carbs., 2g fiber, 190mg sodium.
