Plantains with Thick Cream

Top these caramelized plantains, seasoned with vanilla, cinnamon, and pecans, with Crema Espesa, thickened cream mixture. Look for plantains close to bananas in produce sections. Ripe plantains have sweet flavor; green plantains are firm, less sweet, and prepared similar to squash and potatoes.

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Servings: 4
Total Time: 25 mins
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    ripe medium plantains or 4 firm bananas
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    3   tablespoons 
    margarine or butter
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    1/4  cup 
    packed brown sugar
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    1   teaspoon 
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    1/4  teaspoon 
    ground cinnamon
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    2   tablespoons 
    chopped pecans or walnuts, or slivered almonds, toasted
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    1/2  cup 
    Crema Espesa (see Recipe Center)

Peel and bias-slice plantains or bananas into 1/2-inch-thick slices (about 2 cups)
Melt margarine or butter in a large skillet. Add plantains or bananas to melted margarine or butter. Heat about 5 minutes for plantains (2 minutes for bananas) or just until warm and tender, gently stirring occasionally. Sprinkle with brown sugar. Stir gently until sugar melts.
Carefully stir in vanilla and cinnamon. Sprinkle with nuts. Serve immediately with Crema Espesa. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 358, Fat, total (g) 22, chol. (mg) 41, sat. fat (g) 9, carb. (g) 41, fiber (g) 2, pro. (g) 2, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet
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