I’ve always loved plantains of all kinds, but these platanos tentacion are a real treat. I first discovered this recipe after buying the Columbia Cookbook a little over 10 years ago. This cookbook will be a forever favorite boasting Cuban recipes. Rather than the plain platanos, these platanos have a cinnamony / liquer flavor. I have modified the recipe by roasting them in the oven and then pouring the mixture and roasting the last 6 minutes as opposed to tossing them with the mixture in a pan. I find that caramelizing them in the oven gives it more depth in flavor and also a bit of crunch.
Ingredients
- 4 ripe plantains
- ½ stick butter
- ½ cup light brown sugar
- 1 cinnamon stick, or ½ teaspoon ground cinnamon
- ½ cup cream sherry
Prepare
- Preheat your oven to 350 degrees Fahrenheit.
- Peel plantains and slice 1/2 inch slices at an angle. Place in a 9×13 pan in rows as pictured. Bake for 20 minutes.
- Melt butter in skillet over low heat. Add sugar, cinnamon stick (or cinnamon), and sherry; stir. Once it comes to a boil, turn the heat off and set aside.
- Pour the mixture over the plantains in the oven and bake for 6 more minutes so the platanos caramelize on their tops. Serve with your favorite Cuban dish.
