Plantain, a versatile fruit, is often referred to as the miracle fruit of Cuna. They can be mashed, fried, baked, used in a soup, made into chips, or turne into a stuffing for a chicken. There are so many delicious recipes to chose from. For this recipe, I decided to use sweet plantains and bake them in a brown sugar rum sauce. This gooey decadent side dish happens to be one of my favorite Cuban dishes.
Plántanos Dulce
Sweet Plantains
adapted from
Three Guys From Miami
Celebrate Cuban
100 Great Recipes
For Cuban Entertaining
Ingredients
4 extremely ripe plantains, peeled
1/4 cup light Bacardi rum
1 stick of butter
1 teaspoon brown sugar
Directions
1. Preheat the oven to 350 degrees F.
2. Place the plantains in a covered dish that you greased with butter. Drizzle rum on the plantains. Slice the butter into 12-square pieces and place on top of the plantains.
3. Sprinkle brown sugar and cinnamon in a generous layer, on top of the plantains.
4. Cover and bake 20-25 minutes. Turn the plantains over, spoon some of the delicious sugar syrup over the top, and continue baking, uncovered for about 15 minutes. This will allow the plantains to turn golden brown.
This dish may be served alone, as a side dish or over a dish of vanilla ice-cream. I love to serve it as side dish to ropa vieja and white rice with red beans.
Wait until the plantains are ripe and very black before using. I slice the plantains before baking, giving it more flavor to each piece.
follow Anne on twitter and Instagram @AnneFretz
Plántanos Dulce
Sweet Plantains
adapted from
Three Guys From Miami
Celebrate Cuban
100 Great Recipes
For Cuban Entertaining
1/4 cup light Bacardi rum
1 stick of butter
1 teaspoon brown sugar
Directions
1. Preheat the oven to 350 degrees F.
2. Place the plantains in a covered dish that you greased with butter. Drizzle rum on the plantains. Slice the butter into 12-square pieces and place on top of the plantains.
3. Sprinkle brown sugar and cinnamon in a generous layer, on top of the plantains.
4. Cover and bake 20-25 minutes. Turn the plantains over, spoon some of the delicious sugar syrup over the top, and continue baking, uncovered for about 15 minutes. This will allow the plantains to turn golden brown.
This dish may be served alone, as a side dish or over a dish of vanilla ice-cream. I love to serve it as side dish to ropa vieja and white rice with red beans.
Wait until the plantains are ripe and very black before using. I slice the plantains before baking, giving it more flavor to each piece.
follow Anne on twitter and Instagram @AnneFretz
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