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.

Plantains with Thick Cream
25 mins
  • 2 ripe medium plantains or 4 firm bananas
  • 3 tablespoons margarine or butter
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons chopped pecans or walnuts, or slivered almonds, toasted
  • 1/2 cup Crema Espesa (see Recipe Center)
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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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