Plantains Glazed With Temptation Caramel: Platanos En Tentacion
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
51
Sourness
42
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
3 cup
Sugar3 cup
Sherry Wine Vinegar1 tsp
Cinnamon1 tsp
Clove3 cup
Water2.5 tbsps
Butter (diced into cubes)Directions:
1
Put the canola oil in a small pot to go 1/2-inch up the sides and heat to 300 degrees F
2
Add the plantain rounds and fry until dark golden brown an all sides
3
Remove plantains to paper towels
4
Melt the sugar in a clean pot over medium-high heat and stir until it turns into a brown caramel and all lumps are melted
5
Carefully add the vinegar and stir until the caramel is dissolved
6
Add the cinnamon, cloves, lime zest, and water
7
Reduce this liquid to a caramel
8
Then carefully fold in the plantains
9
Continue to cook at a medium-low temperature basting 2 minutes
10
Add the butter and mix it carefully into the caramel and plantains
11
Serve
12
Note: This dish is excellent with Roast Pork, Ropa Vieja, Carne Desmenuzada and a simple Roasted Chicken
13
Plantains are as important to any Venezuelan as corn is to the people of Mexico
14
In Caracas and Maracaibo there are many ways to prepare plantains, since they are served almost every day on the dinner table with a protein and of course
15
White rice
16
This delightful recipe has been carried for many generations in traditional Venezuelan households
17
For anybody that has never taste them in temptation sauce, after you have one you will realize why they call it "Plantains in Temptation Sauce"
18
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