today’s recipe is mighty easy and delicious.  it is called platanos al caldero which loosely means plantains on the skillet.  although it is made of plantains this dish definitely falls on the dessert side of the spectrum.  i don’t remember eating a lot of candy growing up, but definitely remember sweet plantains dessert.  this is the basic recipe, some people add wine or rum, but this is the way my mom taught me to do it. 

the IM loves this dessert.  funny enough, the first time he tried it was in a tiny dominican restaurant in my old neighborhood.  he used to go there all the time to pick up food for us to eat and the owner really took a shine to him.  one day while the IM went to pick up food without me (not sure where i was) they gave him some platanos al caldero while he waited. he came home and told me all about this amazing desert that they lit on fire and gave to him for free. when i asked if he brought me any he of course had not.  that is the story i was thinking about when i decided to cook this last week.  i almost did not share it with him…

here is the recipe so you can make it at home and share (or not). platanos al caldero!

INGREDIENTS:
2-3 very ripe yellow plantains
vanilla extract
brown sugar
cinnamon sticks
warm water
butter

INSTRUCTIONS:
first, peel and slice the plantains in chunks.

in a heavy bottom skillet melt 2 tablespoons of butter.

coat the plantains with 1/2 tablespoon of butter

add the plantains to the melted butter and cook on med-low heat, making sure to coat them with butter.  

add 4 cinnamon sticks.

continue to cooking them, turning them to cook all sides.

they will turn slightly brown and the skillet will dry out. that’s ok.

sprinkle 1/2 a cup of brown butter and 1 tablespoon of vanilla extract. i used dark vanilla extract but the light one works as well.

mix so the plantains all get coated with sugar.  add a cup of warm water.

once the water starts boiling, cover and cook on low heat. the sugar will caramelize and get dark.

cook until the syrup thickens and the plantains are tender.  it is important to use very ripe plantains because they cook quicker.

serve them with ice cream or on their own like i did.  feel free to share… or not.

i hope you try making this.  thank you for stopping by!