Step 1 Peel and cut plantains into 2 inch piece. Split the pieces in half (lengthwise) and place in a bowl. Juice both lime and orange separately and set aside. Add 1/2 of the lime juice to the plantains and make sure all pieces are coated. In a small bowl, add raisins, orange juice, clove(s) and the remaining lime juice. Let mixture marinate for about 5 minutes. Sprinkle sugar over plantains and set aside. Over medium heat, in a large skillet or pan with a long handle, add butter to pan followed by plantains pieces. Cook plantains on both sides until they are golden brown. Remove clove(s) from raisins, add raisins and juices to plantains. Bring to a boil and let sauce reduce. In a separate pan, warm the rum slightly and don't let it boil. When sauce is completely reduced, carefully add warm rum to side of pan and let flambé - To flambé, when rum is in the pan, light the alcohol with a long match. Keep a metal lid close by in case you need to smother the flame if it is too high. The flame should burn for a few seconds, and then go out on its own. Serve dish as soon as possible to preserve the taste.