Caramelized plantains (Dulce de platanos maduros)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Cuisine
South American
Caramelized plantains (Dulce de platanos maduros)
Description
The recipe starts by creating a spiced syrup combining panela (or piloncillo/brown sugar), sweet wine, allspice berries, cloves, cinnamon sticks, and chipotle sauce. The ingredients are slowly heated until the sugar dissolves and spices infuse the syrup, which is then strained to remove whole spices. Additional chipotle can be added to adjust the level of smoky spiciness.
Plantains, peeled and sliced into thick rounds or halves, are pan-fried in butter until golden brown on each side. The prepared syrup is then added, and the plantains simmer in it for 25 to 30 minutes over low-medium heat, allowing the fruit to soften and absorb the syrup’s flavors while the syrup thickens into a glossy glaze.
Served warm, these plantains pair well with fresh cream or coconut ice cream to balance the spicy sweetness, making them a comforting dessert with layered flavor.
Ingredients
For the spiced panela or piloncillo syrup:
- 8 ounces panela can be replaced with brown sugar, or piloncillo
- 1 cup sweet wine such as Riesling or Moscato, can also use sparkling grape juice instead of sweet wine
- 2-3 allspice berries whole
- 4 cloves
- 2-3 cinnamon stick
- 1 tablespoon chipotle sauce adjust to your preference or replace with 1 tsp chipotle paste, Tabasco brand
For the caramelized plantains:
- 4 tablespoons butter
- 3-4 plantains peeled and sliced into halves or thick rounds, very ripe
Instructions
For the spiced sweet syrup:
- Combine the panela/piloncillo or brown sugar with the sweet wine, all spice, cloves, and cinnamon sticks in a small saucepot.
- Cook over low heat until the panela/piloncillo is completely dissolved, add about ½ tablespoon of Tabasco Chipotle sauce, and continue simmering until the syrup is infused with the flavor of the spices, taste and add the additional Tabasco Chipotle sauce based on your spiciness preference level.
- Strain the syrup to remove the whole spices (cloves, all-spice, cinnamon), and save the syrup. You can add back the cinnamon sticks if desired, but make sure to completely remove the smaller spices.
For the caramelized plantains:
- Heat the butter in large pan or skillet.
- Add the plantains and fry them on each side until golden.
- Add the panela or piloncillo syrup, cook for about 25-30 minutes on low medium heat.
- Serve the caramelized plantains warm with fresh cream or with coconut ice cream.
User Reviews
Overall Rating
4.9
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