Baked Sweet Plantains Recipe - Cooking Index
Baked Sweet Plantains Recipe - Cooking Index
For this recipe, select very ripe plantains that are soft to the touch, with skins that are almost black. Don't be misled by the cinnamon and brown sugar - this is not a dessert. It is a wonderful accompaniment to spicy Creole dishes.
Courses: Starters and appetizers| 4 | Plantains - very ripe (medium) | |
| 1/2 cup | 118ml | Dry white wine - or light rum |
| 1/4 cup | 59ml | Dry sherry |
| 1/4 cup | 40g / 1.4oz | Packed brown sugar |
| 4 tablespoons | 60ml | Butter - salted |
| Ground cinnamon - to taste | ||
| Ground nutmeg - to taste |
Preheat the oven to 350ø. Arrange the plantains in an oven proof casserole,pour the wine, sherry, and sugar over them, and sprinkle with butter and cinnamon. Cover the plantains and bake 20 to 25 minutes. Uncover, turn the plantains over, baste, and bake, uncovered, until golden brown on top, another 15 minutes. Serve hot.
Source:
Barnsider Restaurant, Colonie
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.