Smashed Caramelized Plantains Platanos Al Caldero Recipes

CARAMELIZED PLANTAINS

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

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.

SMASHED PLANTAINS

Steps:

• In large skillet, heat oil on high. Lightly smash the slices of plantains using a large, flat meat tenderizer or a heavy-bottomed pot.
• Dredge plantain slices in flour very lightly. Fry for 2 minutes per side or until golden.
• Transfer to tray lined with paper towel to drain. Season the smashed plantains with salt and pepper.