A delightful dessert featuring plantains baked in a rich rum and orange sauce, topped with toasted almonds and served with a dollop of creme fraiche.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even cooking.
Peel the plantains and slice them lengthwise into halves.
Use a sharp knife to make peeling easier.
Arrange the plantain halves in a baking dish and dot them with butter.
Spread the butter evenly for consistent flavor.
Pour the rum and freshly squeezed orange juice over the plantains.
Use freshly squeezed orange juice for the best taste.
In a bowl, mix the orange zest, cinnamon, and brown sugar. Sprinkle this mixture over the plantains.
Mix thoroughly to ensure even distribution of flavors.
Bake the plantains in the oven for 25-30 minutes, until they are tender and the sauce is bubbling.
Check occasionally to prevent overcooking.
Toast the sliced almonds in a frying pan over medium heat until golden.
Stir constantly to avoid burning.
Sprinkle the toasted almonds over the baked plantains.
Add almonds just before serving for crunchiness.
Garnish with mint sprigs and serve with a dollop of creme fraiche.
Serve immediately for the best experience.
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