On Fri, 7 Mar 2008 08:51:55 -0800 (PST), Myrl Jeffcoat
> wrote:

>OK folks, you've never led me astray before, so here's the
>question. . .If you were hosting a luncheon, and you planned on
>serving enchiladas, what would you likely serve for desert?
>
>Myrl Jeffcoat


I haven't tried this but it sure looks good.

Lou

Drunken Plantains

Serves six

3 ripe plantains
1/4 cup butter, diced
3 tbs rum
grated zest and juice form one small orange
1 tbs ground cinnamon
1/4 cup brown sugar
1/4 cup whole almonds
fresh mint for garnish
cream fraiche or whipped cream to serve

Preheat oven to 350F/180C

Peel plantains and cut in half lengthwise.

Place plantains in shallow baking dish and dot with the butter.

Spoon over the rum and orange juice.

Mix zest, cinnamon and brown sugar in bowl, then sprinkle over
plantains.

Bake 25-30 minutes until plantains are soft and the sugar has melted
into the rum and orange juice to form a sauce.

Meanwhile, slice the almonds dry fry in heavy frying pan until cut
sides are golden.

Serve on individual plates with sauce spooned over. Sprinkle with
almonds and garnish with mint sprigs. Offer creme fresh or whipped
cream on the side.