• Andrew Zimmern Cooks: Honey Rum Plantains


Honey Rum Plantains

By Andrew Zimmern

This classic recipe is the best way to cook really ripe sweet plantains. When the skin is mostly black, the plantains are loaded with sugar and perfect for caramelizing in browned butter with honey and rum. Serve them as a side dish for slow-roasted pork, or over vanilla ice cream for one of the most delicious desserts you’ll ever have.

Watch Andrew make this recipe:

Honey Rum Plantains

Servings: 4


  • 3 tablespoons butter
  • 3 ripe plantains
  • Salt
  • 3 star anise
  • 1 cup dark rum
  • 1 teaspoon cinnamon
  • zest of 1 lemon
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract


Place the butter in a skillet over low heat.

Peel the plantains and cut at a 45-degree angle into 1/2-inch thick slices. Fry the plantain slices in the butter in batches, turning the heat up to medium. Work in batches if needed, you want to cook the plantains in a single layer.

Season with salt. Cook until browned on the first side, about 3 minutes, then flip and brown the other side for an additional 3 minutes. Add the star anise, rum, cinnamon, lemon zest, honey and vanilla. Let it cook down to a syrup, tossing occasionally.

Spill out onto a platter and serve.

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