I grew up eating plantains as a savory starch, but many cultures like them sweet. This recipe is from Guatamala.
4 very ripe plantains, black and even a little moldy is good!
1 tsp oil
4 Tbsp brown sugar
cinnamon (opt)
Preheat your oven to 450° F. Oil a baking dish.
Cut the ends off of your plantains and peel them. Cut each on the diagnonal into 1/2-inch-thick slices. Arrange in a single layer in baking dish and sprinkle with brown sugar and cinnamon.
Bake for about 10-15 minutes, until the plantains are golden brown and very tender. Careful - they'll be very hot!
I've always wanted to try plantains, but haven't been adventurous enough. This sounds good!!
ReplyDeleteKari,
ReplyDeleteI had to look up your apple tartin (sic?) recipe to verify directions. And then I see all your new recipes...the photos. Oh my goodness! You should publish a book on food with all the fabulous photos. May I pick out my favorites and ask you to prepare them for us when you come "home"? You are one talented cook!!!