En Español
Plátanos al Caldero, Caramelized Ripe Plantains, is a traditional Dominican side dish recipe. It’s made with ripe plantains and is sweetened a bit more with sugar and spice. Although it may seem odd to have it as a side dish at dinner, you’ll find it goes well because it gives the food the right touch of exotic sweetness. I will share my version of this recipe with a citric touch.
Plátanos al Caldero, Caramelized Ripe Plantains
4 very ripe plantains
2 tablespoons of butter
2 tablespoons of oil
1 cup of sugar
2 cups of water
3 tablespoons of orange juice, rum or sweet red wine
¼ teaspoon of ground cinnamon
¼ teaspoons of ground cloves
½ teaspoon of orange rind
Preparation:
1. Peel the plantains and cut into halves or three sections. In a shallow frying pan (preferably a non stick pan) heat the butter and oil, add the plantains and sauté until golden brown (turning each plantain once or twice).
2. Sprinkle ½ cup of sugar, orange rind, cloves and cinnamon on top of the plantains, pour 1 cup of water and orange juice into the frying pan, cover and cook for 6 minutes at medium heat. Un cover and turn each plantain to even give them an even cook.
3. Add remaining ½ cup of sugar, 1 cup of water, cover and cook until plantains are tender when poked with a fork and sugar has caramelize, but do not let it dry out. Turn off the heat and serve immediately.
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