Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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.

Recipe by Cooking Light November 2001

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

145 calories; calories from fat 17%; fat 2.7g; saturated fat 1.1g; mono fat 0.7g; poly fat 0.7g; protein 0.5g; carbohydrates 32.2g; fiber 1.1g; cholesterol 4mg; iron 0.4mg; sodium 17mg; calcium 7mg.
Advertisement
Advertisement