Wednesday, April 10, 2013
Sweet Caramelized Plantains
A few weeks ago, a culinary challenge awaited in my weekly Door to Door Organics box: Plantains. I hauled them along to Indian creek with no real plan. One night, I threw one in the fire. Initially I tried to toss it in naked. With some insistence from my friends, I wrapped it in foil. After some debate over the full moon, I pulled it out and gave it a taste. Gross! Starchy. Plain. Pasty. It might as well be soft tree bark.
Now, weeks later, one of the surviving plantains is nice and black. Necessary for perfect plantain frying according to my extensive googling. So I sliced it, fried it, added honey and cinnamon. Cozy and Delicious! I ate them plain for dessert. But these would be great over pancakes, waffles, ice cream or maybe some coconut pudding!
Make sure your plantains are good and black. You might have to wait a couple of weeks.
You could very easily double or triple this recipe.
1 black plantain, peeled and sliced diagonally in 1/2 inch chunks
1 Tablespoon coconut oil
1 Tablespoon honey or agave
Sprinkle of cinnamon
1. Heat coconut oil on medium heat in a large skillet (When you add the 1st plantain it should start sizzling right away).
2. Fry plantains until brown, 1-2 minutes each side.
3. Turn heat down to low and cook for 8-10 minutes more, stirring often.
4. Add honey and cinnamon. On low, stir and cook for 2 minutes more until caramelized and fragrant.