Roasted Plantain with Vanilla Beet Syrup

• 3 cups beet juice
• 1/2 vanilla bean
• 2 very ripe plantains, peeled and split in 1/2 lengthwise
• 2 to 3 tablespoons raw cane sugar
• 4 scoops kaffir lime, lemon or lime sorbet

1. Bring beet juice to a simmer with the 1/2 vanilla bean in a small saucepot over medium heat.
2. Reduce juice, skimming constantly, to a syrup.
3. Scrape the seeds from the vanilla bean into the syrup and discard the pod.
4. Place each plantain slice, cut side-up, on a cookie sheet and roast in a preheated 400-degree oven for 3 to 4 minutes, or until heated through.
5. Remove from the oven and turn the broiler on with the rack 4-inches from the broiling element.
6. Evenly sprinkle the cane sugar over each 1/2 plantain, then place under the broiler and broil until the sugar caramelizes.
7. Transfer each plantain to the center of each of 4 warmed plates.
8. Nestle a scoop of sorbet against each plantain and drizzle with the vanilla beet sauce over both.

beet juice, vanilla bean, very ripe plantains, cane sugar, lime

Taken from www.foodnetwork.com/recipes/roasted-plantain-with-vanilla-beet-syrup-recipe.html (may not work)