Caramelized Ripe Plantains Recipes

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CARAMELIZED PLANTAINS



Caramelized Plantains image

Plantains aren't meant for eating right out of the peel, but they are transformed into a gently sweet dessert when caramelized. If you can't find plantains, bananas are just as delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 tablespoon unsalted butter
1 tablespoon sugar
2 plantains (sweet), cut into 1/3-inch slices
1/3 cup apple juice
1 1/2 teaspoons ground cinnamon

Steps:

  • In a 9-inch skillet, melt the butter over medium heat. Add the sugar and cook, stirring, until the syrup is a light caramel color, about 2 minutes.
  • Add the plantains, tossing to coat, and cook until tender, about 3 minutes. Add the apple juice and boil 1 minute, or until thickened slightly. Stir in the cinnamon and remove from the heat.
  • Divide the plantains among 4 dessert plates and spoon the juices over each.

CARAMELIZED PLANTAINS



Caramelized Plantains image

A new take on fully ripe plantains, accented with toasted coconut and caramelized bruleed sugar.

Provided by Stef Miller

Categories     Fruit Desserts

Time 2h45m

Yield 4

Number Of Ingredients 5

2 medium (blank)s ripe plantains
¼ cup white sugar, divided, or as needed
3 tablespoons lemon juice
½ teaspoon ground cinnamon
¼ cup sweetened flaked coconut

Steps:

  • Peel plantains and cut crosswise into 1/4-inch pieces. Place in an oven-safe bowl and add 1/4 cup sugar, lemon juice, and cinnamon. Stir to coat plantain slices, cover, and place in the refrigerator for 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place covered bowl in the oven and bake for 25 minutes.
  • Grease a cookie sheet and sprinkle coconut in a thin layer, to allow for even toasting. Place cookie sheet in the oven and continue to bake plantains until coconut is lightly browned, 5 to 7 minutes more. Remove both dishes from the oven.
  • Portion plantains into bowls. Sprinkle plantains with a thick layer of sugar and use a cooking torch to caramelize the sugar. Top with toasted coconut and serve warm.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 44.6 g, Fat 1.6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 16.9 mg, Sugar 27.9 g

SMASHED CARAMELIZED PLANTAINS "PLATANOS AL CALDERO"



Smashed Caramelized Plantains

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 3 1/2 cups

Number Of Ingredients 6

4 ripe plantains
2 tablespoons extra-virgin olive oil
1/2 stick butter
4 tablespoons packed light brown sugar
Pinch salt
1 lime, juiced

Steps:

  • Cut ends off plantains, peel and slice in half lengthwise. Set 2 large nonstick saute pans over medium-high heat and add oil and 2 tablespoons butter into each pan. Add plantains and cook for 10 minutes - you don't want to move it too frequently otherwise it won't caramelize as well, flipping halfway. Once you flip the plantains, sprinkle with light brown sugar (depending on the ripeness/sweetness of the plantains, adjust the sugar amount) and salt. The plantains should be nice and golden. Squeeze with fresh lime juice just before serving.

CARAMELIZED RIPE PLANTAINS



Caramelized Ripe Plantains image

Provided by Food Network

Categories     appetizer

Yield 6 to 8 servings

Number Of Ingredients 4

4 ripe plantains
1 tablespoon butter
1 tablespoon sugar
Vanilla ice cream, for serving

Steps:

  • Peel the plantains and slice them into 1/2-inch rounds. Heat the butter to foaming in a heavy skillet over medium heat. Add the plantain slices to the butter and cook for 5 to 8 minutes, or until they are lightly browned and slightly caramelized. Sprinkle the plantain slices with the sugar, allow the sugar to caramelize slightly, then remove the plantains from the skillet. Serve warm.
  • These plantain slices are also particularly good when served over vanilla ice cream, topped with the caramelized butter from the pan.

CARAMELIZED PLANTAINS



Caramelized Plantains image

Make and share this Caramelized Plantains recipe from Food.com.

Provided by Pepper Monkey

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

4 ripe plantains (ripe plantains are black)
1 tablespoon vegetable oil
1 1/2 tablespoons sugar

Steps:

  • Slice plantians 1/2 inch wide.
  • Heat skillet over medium heat and add oil.
  • When oil is hot add plantains and fry until golden brown and slightly crisp. About 5-8 minutes.
  • Sprinkle with sugar and wait until it carmelizes.
  • Remove from skillet and drain oil. Cool for 10 minutes before serving.

CARAMELIZED PLANTAIN PARFAIT



Caramelized Plantain Parfait image

Use plátanos manzanos-a short, fat, and incredibly sweet plantain variety-if you can find them. When pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy (like crème brûlée!). Look for them in Latin and Caribbean supermarkets or in the tropical fruit section of large supermarkets.

Provided by Rick Martinez

Categories     Bon Appétit     Breakfast     Brunch     Yogurt     Fruit     Tropical Fruit     Plantain     Mango     Seed     Coconut     Vegetarian     Vegan     Dairy Free     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Quick & Easy     Kid-Friendly     Dessert

Yield 4 servings

Number Of Ingredients 6

6 Tbsp. virgin coconut oil
4 ripe (spotted) plátanos manzanos or 2 large ripe (black) plantains, peeled, sliced in half lengthwise
Kosher salt
3 cups plain unsweetened coconut milk yogurt or Greek yogurt
2 ripe mangoes, thinly sliced
Toasted nuts, seeds, and/or unsweetened shredded coconut (for serving)

Steps:

  • Heat oil in a large nonstick skillet over medium-high. Cook plantains, turning once, until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain; season with salt.
  • Divide yogurt among bowls; top with plantains and mangoes, then nuts, seeds, and/or coconut as desired.

CARAMELIZED PLANTAINS WITH BEANS, SCALLIONS AND LEMON



Caramelized Plantains With Beans, Scallions and Lemon image

Bright and earthy flavors complement each another in this easy dish in which cooked beans are tossed with lemon zest, olive oil and cayenne, and roasted sweet plantains are coated in a brown sugar, ginger and lemon glaze. Go with ripe plantains for this recipe, yellow and spotted with large black dots. You'll need your oven's broiler setting to help caramelize the sugary coating on the plantains, and to char the scallion garnish. This dish is the perfect breakfast topped with a jammy egg, a quick lunch over a bed of fresh greens, or a satisfying side to roast chicken.

Provided by Yewande Komolafe

Categories     dinner, lunch, beans, vegetables, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 1/4 pounds ripe plantains (about 4 medium), yellow and spotted with large black dots
6 tablespoons olive oil, plus more for drizzling
2 tablespoons dark brown sugar
1 tablespoon grated fresh ginger
1 lemon, zested and juiced, plus more as needed
1 3/4 cups or 1 (15-ounce) can drained cooked beans, such as navy, cannellini, black-eyed peas or butter beans
1/4 cup minced red onion
1/2 teaspoon ground cayenne
2 bunches scallions (about 10 to 12 scallions), trimmed
Kosher salt
1/4 cup fresh dill fronds
1/4 cup fresh cilantro, leaves and tender stems

Steps:

  • Heat the oven to 350 degrees. Leaving the plantain skin on, cut each plantain in half, lengthwise down the middle. Place the plantains cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil and bake until tender, and a skewer or knife inserted goes all the way through, about 40 minutes. Remove the plantains and set the broiler to high with a rack 6 to 8 inches from the heat source.
  • While the plantains are baking, in a small bowl, combine the brown sugar, ginger and 2 tablespoons of lemon juice. Whisk to dissolve the brown sugar, then stir in 2 tablespoons of olive oil.
  • In a large bowl, combine the beans, minced onion and cayenne with 2 tablespoons olive oil, 2 tablespoons lemon juice and 1 tablespoon lemon zest. Toss and set aside.
  • Once cool enough to handle, about 5 minutes, remove the plantain skins and discard. Break each plantain into pieces, about 2 to 3 inches long, and place back on the baking sheet. Drizzle the plantains with the brown sugar mixture and toss to coat. Move the plantains to one side of the baking sheet. Lay the trimmed scallions on the empty side of the sheet and drizzle with the remaining 1 tablespoon of olive oil. Rub the oil into the scallions to coat evenly. Season the entire sheet with salt.
  • Broil the plantains and scallions until the glaze is set and deeply caramelized in spots, and the scallions are charred along the length of each, about 5 to 12 minutes, rotating halfway through. If the plantains are at risk of burning, pull the plantains from the oven before the scallions have finished.
  • Move the scallions to a board, chop and add to the bowl with the beans. Season the beans with salt, toss to combine and transfer to a serving platter.
  • Top the beans with the glazed plantains. Garnish with fresh dill, cilantro and a drizzle of olive oil. Serve over a bed of greens, as a vegetarian side, or topped with a jammy egg.

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