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Baked Sweet Plantains - 2c


4 medium plantains; very ripe
1/2 cup dry white wine; or light rum
1/4 cup dry sherry
1/4 cup packed brown sugar
4 tablespoons butter; salted
ground cinnamon; to taste
ground nutmeg; to taste

Preheat the oven to 350. Arrange the plantains in an oven proof casserole,pour the wine, sherry, and sugar over them, and sprinkle with butter and cinnamon. Cover the plantains and bake 20 to 25 minutes. Uncover, turn the plantains over, baste, and bake, uncovered, until golden brown on top, another 15 minutes. Serve hot. NOTES : "For this recipe, select very ripe plantains that are soft to the touch, with skins that are almost black. Don't be misled by the cinnamon and brown sugar - this is not a dessert. It is a wonderful accompaniment to spicy Creole dishes." Contributor: Mary Urrutia's "Memories of a Cuban Kitchen" Preparation Time: 0:00 Posted to the BBQ Mailing List by Lloyd on Mar 03, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00

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