Plantains With Balsamic-Basil Glaze
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Prepare a medium fire in the grill
2
In a small saucepan over high heat, boil the vinegar to reduce its volume to 1/4 cup
3
In a small bowl, combine the reduced vinegar with the butter, honey, basil, and salt
4
Using a whisk, vigorously whip the butter until smooth and all ingredients are blended
5
With a paring knife, make a shallow cut into the curved side of each plantain lengthwise, from end to end
6
Repeat the process, making the second cut 1/2 inch away from the first
7
Remove the 1/2-inch piece of peel, then, using your fingers, gently pry away the peel from the sides of each plantain
8
Next, take some balsamic butter and spread generously over the entire inside of each plantain, leaving the peel on the outside intact
9
Place the plantains on the outer perimeter of the grill to receive indirect heat
10
Grill for about 1 hour, basting with the remaining balsamic butter
11
To serve, place whole plantains on a serving plate
12
Using a soup spoon, scoop out spoonfuls of the plantain flesh to serve individual portions
13
Prepare a medium fire in the grill
14
In a small saucepan over high heat, boil the vinegar to reduce its volume to 1/4 cup
15
In a small bowl, combine the reduced vinegar with the butter, honey, basil, and salt
16
Using a whisk, vigorously whip the butter until smooth and all ingredients are blended
17
With a paring knife, make a shallow cut into the curved side of each plantain lengthwise, from end to end
18
Repeat the process, making the second cut 1/2 inch away from the first
19
Remove the 1/2-inch piece of peel, then, using your fingers, gently pry away the peel from the sides of each plantain
20
Next, take some balsamic butter and spread generously over the entire inside of each plantain, leaving the peel on the outside intact
21
Place the plantains on the outer perimeter of the grill to receive indirect heat
22
Grill for about 1 hour, basting with the remaining balsamic butter
23
To serve, place whole plantains on a serving plate
24
Using a soup spoon, scoop out spoonfuls of the plantain flesh to serve individual portions