Step 1: Preparing the Plantains

• Peel the plantain and slice lengthwise, then cut each half crosswise, creating four pieces total. Set aside.

Step 2: Making the Caramel Sauce

• In a medium sauté pan, melt the butter over medium-low heat.

• Add brown sugar, cinnamon, and a pinch of sea salt to the melted butter. Stir gently and cook for about 1-2 minutes, until smooth and bubbly.

Step 3: Cooking the Plantains

• Place the plantain slices into the caramel sauce, carefully turning occasionally to coat evenly.

• Cook for about 2-4 minutes until plantains are tender and caramelized, gently turning them in the sauce to ensure even cooking.

Step 4: Flambé the Plantains

• Carefully add the Grand Marnier and dark rum to the pan.

• Tilt the pan slightly and, using a long lighter or match, carefully ignite the alcohol. Allow flames to burn off completely (this usually takes about 30 seconds to 1 minute).

• Remove the pan from heat immediately after the flames subside.

Step 5: Serving the Dessert

• Place 2 scoops of vanilla ice cream into each serving bowl.

• Top ice cream with caramelized plantains and drizzle generously with warm caramel rum sauce from the pan.

• Serve immediately and enjoy.