Wednesday, September 26, 2007
I was happily surprised while making my morning coffee today. I reached behind to find... a ripened plantain! One I had bought about two weeks ago, set on top of my coffee maker to let ripen, and must have accidently slipped off. It was nicely browned and soft, but still firm, to the touch. Foregoing my usual bowl of milk and cereal, I decided to make it a buenos dias, Cubano style.
The sugar crust gives a delicious caramelization to each piece of plantain. I garnished mine with honey, cinnamon, and cane sugar. The latter gives a nice sugary crunch, in contrast to the soft creamy plantain.
Platanos Maduros - Fried sweet plantains
1 ripened plantain (brownish black)
1 tsp sugar
small pat of butter, for frying
raw cane sugar (demerara)
1. Peel and slice the plaintain into 1 inch pieces. In a bowl, roll the plantain in sugar.
2. Heat a skillet and melt the butter. When hot, fry the plantain over low heat, about 1 minute on each side.
3. To serve, spoon into a bowl, and drizzle with honey. Additionally, sprinkle with cinnamon and cane sugar.