Sweet Plantains

Recipe courtesy Tyler Florence. This is a lovely dessert or sweet accompaniment to Arroz Con Pollo or another savory latin dish! I love to eat it with Lechon Asado and Black beans and rice; I think it offsets the garlic well.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2 -3  ripe black plantains
• 5  tablespoons unsalted butter, divided
• 1  teaspoon ground cinnamon
• 1  teaspoon  natural vanilla extract
• 2  tablespoons brown sugar

Directions

1. To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
2. Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
3. Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
4. Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
5. Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.