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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe courtesy Tyler Florence. This is a lovely dessert or sweet accompaniment to Arroz Con Pollo or another savory latin dish! I love to eat it with Lechon Asado and Black beans and rice; I think it offsets the garlic well. Ingredients:
2 -3 ripe black plantains |
5 tablespoons unsalted butter, divided |
1 teaspoon ground cinnamon |
1 teaspoon natural vanilla extract |
2 tablespoons brown sugar |
Directions:
1. To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
2. Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
3. Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
4. Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
5. Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.
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