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
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.
“Your kingdom come, your will be done on earth as it is in heaven.” – Matthew 6:10