Smashed Caramelized Plantains Platanos Al Caldero Recipes

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

Ingredients

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

Ingredients

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 PLANTAINS

Smashed Plantains image

Plantains cannot be eaten raw like regular bananas. They are ripe when they are black and just starting to soften to the touch. If plantains are green allow them to ripen at least 10 days or put in a paper bag to speed up the process. This recipe is from Christine Cushing. Enjoy!

Provided by Nif_H

Categories Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup vegetable oil
2 ripe plantains, peeled, cut on the diagonal into 1/4-inch slices
flour, for dredging
salt and pepper

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.

Nutrition Facts : Calories 229.6, Fat 14, SaturatedFat 1.9, Sodium 3.6, Carbohydrate 28.5, Fiber 2.1, Sugar 13.4, Protein 1.2

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