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Recipe: Candied Ripe Plantains
Similar Categories: Candied, Ripe, Plantains
4 tablespoons unsalted butter
3 very ripe, dark plantains, peeled and sliced diagonally about 1/2-inch thick
1 cup water
1 cup sugar
1 teaspoon ground cinnamon or 2 cinnamon sticks
In a large skillet over medium heat, melt the butter and add the
plantain slices. Saute the plantains until they are golden, turning
them several times. Add the water, sugar and cinnamon, bring to a
bare simmer and cook long enough for the syrup to thicken, about 10
minutes. Transfer to plates and serve warm, or let cool, cover and
refrigerate.
Serves 6. The prepared dish will keep for three to four days in the
refrigerator.
Per serving: 305 calories, 1 g protein, 61 g carbohydrates, 8 g fat,
22 mg cholesterol, 5 g saturated fat, 5 mg sodium, 2 gdietary fiber
3 very ripe, dark plantains, peeled and sliced diagonally about 1/2-inch thick
1 cup water
1 cup sugar
1 teaspoon ground cinnamon or 2 cinnamon sticks
In a large skillet over medium heat, melt the butter and add the
plantain slices. Saute the plantains until they are golden, turning
them several times. Add the water, sugar and cinnamon, bring to a
bare simmer and cook long enough for the syrup to thicken, about 10
minutes. Transfer to plates and serve warm, or let cool, cover and
refrigerate.
Serves 6. The prepared dish will keep for three to four days in the
refrigerator.
Per serving: 305 calories, 1 g protein, 61 g carbohydrates, 8 g fat,
22 mg cholesterol, 5 g saturated fat, 5 mg sodium, 2 gdietary fiber
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