Plantains With Crema Espesa (Thick Cream)

These plantains are a nice change for a sweet dessert. You can get plantains in a South American market if they are not readily available in your grocery store. This is tasty & delicious and they don't get mushy! Source Better Homes & Gardens. Recipe does not include the passive time for the Crema Espesa - that is 24 to 30 hours for the cream to be made.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  medium  ripe plantains or 4  medium firm bananas
• 3  tablespoons margarine (unsalted) or 3  tablespoons butter (unsalted)
• 1⁄4 cup  packed brown sugar
• 1  teaspoon vanilla
• 1⁄4 teaspoon ground cinnamon
• 2  tablespoons  toasted chopped pecans or 2  tablespoons  slivered almonds

• Crema Espesa

• 1  cup  whipping cream (not ultra-pasteurized)
• 2  tablespoons buttermilk

Directions

1. Peel and bias-slice plantains or bananas into 1/2-inch thick slices (about 2 cups).
2. Melt margarine or butter in a large skillet.
3. Add plantains or bananas to melted margarine or butter.
4. Heat about 5 minutes for plantains (2 minutes for bananas) or just until warm & tender; gently stirring occasionally.
5. Sprinkle with brown sugar. Stir gently until sugar melts.
6. Carefully stir in vanilla & cinnamon.
7. Sprinkle with nuts.
8. Serve immediately with Crema Espesa.
9. Crema Espesa:
10. In a small saucepan heat whipping cream over low heat until warm (90 degreesF to 100 degreesF).
11. Pour the cream into a small bowl; stir in the buttermilk.
12. Cover & let the mixture stand at room temperature for 24 to 30 hours. DO NOT STIR or until the mixture is thickened.
13. Store in a covered container in the refrigerator for up to a week.
14. Stir before serving.