Jorge Castillo: Ah, the plantain, the miracle fruit of Cuban cuisine.
Raúl Musibay: Eat it green and it is a starchy vegetable, like a potato.
Glenn Lindgren: But wait until it is ripe and very black -- so black you'll be tempted to throw them out -- and it is as sweet as candy!
Jorge Castillo: This recipe is a favorite of people who end up with many very ripe plantains lying around. It's a great way to use them.
Raúl Musibay: For many people, this is a side dish. However, we enjoy this as a delicious dessert with vanilla ice cream.
Sweet plaintains drenched in rum and brown sugar.
INGREDIENTS:
4 extremely ripe plantainsSlice the plantains diagonally (bias cut) to a length of about 2 1/2 to 3 inches.
Place the plantains in a covered baking dish that you have thoughtfully greased with butter. Drizzle rum on plantains. Slice the butter into 12 squares and place these on top of the plantains.
Sprinkle brown sugar and cinnamon in a generous layer on top of the plantains.
Cover and bake 20 to 25 minutes. Turn the plantains over, spoon some of the delicious sugar syrup over the top, and continue baking, uncovered, for about 15 minutes. This will allow the plantains to turn golden brown.
Serve plain or better yet, throw all dietary cautions to the wind and serve over a dish of rich vanilla ice cream.
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Drinks | Appetizers | Salads | Main Dishes
Soups | Side Dishes | Desserts | Index
Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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