Serve this sweet side in place of the usual sweet potatoes. Unlike regular bananas, which ripen in two or three days, plantains take much longer. Look for fairly ripe black (rather than green) plantains.
To prepare plantains, heat 1 teaspoon oil in a medium skillet coated with cooking spray over medium heat. Add 1 cup plantains; cook 2 minutes on each side or until golden brown. Remove plantains; repeat procedure with 1 teaspoon oil and remaining plantains. Set aside.
To prepare the sauce, place sugar in a heavy saucepan over medium heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 9 minutes). Combine water and vinegar; carefully add vinegar mixture to sugar, stirring constantly (the mixture will bubble vigorously). Cook for 2 minutes or until sugar dissolves. Add 1 1/2 teaspoons rind, cinnamon, and cloves; increase heat to medium-high. Cook 25 minutes or until mixture is reduced to 1 cup. Stir in plantains; cook for 2 minutes or until heated thoroughly, spooning sauce over plantains. Stir in butter, and heat until melted. Garnish with 1/2 teaspoon rind.
Delicious! On the sweet side for sure. We used dry sherry and it was very nice. Will be interesting to try with balsamic vinegar. Would definitely make a nice alternative to sweet potatoes at Thanksgiving.
Fantastic - these are the ripest plantains I've ever worked with, and they were like thicker, meatier bananas, spiced with cinnamon and lime. The vinegar in the sauce is strong but - yes - so tempting you'll have it by the spoonful, full of lime and silky from the butter. Definitely needs more plantain though for this much sauce.
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