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Platanos
en Tentacion recipe
courtesy of Cocina Cubana/ Sonia Martinez/ Pascual Perez/ Nitza Villapol Criolla
cookbook
Literally
means Plantains Temptation Style. This recipe yields enough for 6 servings.
Sonia's Note: Choose plantains that are VERY ripe. By this I mean so ripe that
most people would be tempted to throw them away! The blacker the skin (sometimes
even with a whitish cast to it) the sweeter the plantain.
3 very ripe plantains
1/3 cup white sugar
1/3 cup brown sugar
3 Tbsp dry white wine
2 short cinnamon sticks
1/8 tsp powdered cinnamon
3 Tbsp butter
Preheat oven to 375oF. Butter (or spray) a glass pyrex dish. Peel the plantains
and place in the dish. Sprinkle half the sugar over them. Add the dry wine and
stick little pieces of the cinnamon sticks into the plantains. Sprinkle with the
rest of the sugar and the powdered cinnamon. Cut the butter in little pieces and
dot over the plantains. Bake for approximately one hour.
Sonia's Note: By the way, this is a side dish, not dessert. It is very good
served along with a roast and fluffy white rice.
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