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jamaican plantain recipe

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Desserts Gluten Free

Orange Brown Sugar Glazed Plantain Recipe.

12 Comments on Orange Brown Sugar Glazed Plantain Recipe.

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I’ve been fortunate to travel up and down the Caribbean island chain over the years and one of the things I find astonishing, are the many uses we have for plantains. Growing up in Trinidad and Tobago, Sunday lunch (most important family meal) always consisted of boiled ripe plantains to go along with the stewed meats, Callaloo, Macaroni Pie, Stewed Beans, Sweet Potato and other tasty treats mom would prepare. Very simple, but what a joy to eat. The English, Spanish, French and Dutch Caribbean all have their unique take on preparing Plantains (green and ripe) and I’m sure this orange brown sugar glazed plantain recipe will surely join in among other classics.

You’ll Need…

2 ripe plantains
pinch salt
1/2 cup orange juice
1 tablespoon brown sugar
1/3 teaspoon cinnamon
2 tablespoons butter

Note: The more black (and ugly looking) the plantains are, the better they are for use. This is an amazing dessert and can also be used as a topping for your favorite ice cream. Fried ripe plantains are great to serve as a side to spicy dishes (like jerk and curry) as the natural sweetness helps to balance the heat elements.

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Peel and slice the plantains into 1/4 inch pieces. I did oval shape, but if you wish you can certainly do lone pieces.

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Place the slices of plantain in a container and add all the ingredients, except the butter. Stir and allow it to marinate for about 15-20 minutes at room temperature.

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Heat the butter on a medium/low flame in a wide pan and add the pieces of marinated plantains. Keep the marinade. Fry on both sides until you have a golden color and slightly crisp edges.

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After you have the desired golden color, go in with the leftover marinade and bring to a boil. The plantains are fully cooked, so all you have to do is allow the glaze or sauce to thicken up to a consistency you like.

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Note: If doing this recipe gluten free, please go through the list of ingredients to make sure they meet with your specific gluten free dietary needs.

Do give this plantain recipe a try as it’s fun to do and quite tasty.. your sweet-tooth will thank you.

Desserts

Cinnamon And Brown Sugar Plantains.

55 Comments on Cinnamon And Brown Sugar Plantains.

 

I have a weakness for plantain, which means I can’t walk by the display at the grocery store and not put some in the shopping cart. A lot of times they go bad on the counter and I know this… but I just can’t help myself.  Yet again I had some on the counter in the kitchen calling out to me (or was that Caron saying “are you going to use these or let them go bad again?”) so rather than fry them as I would normally, I decided to be a bit creative.

With the addition of the spices and sugar this could easily be considered a dessert, or used as a topping for some good coconut ice cream, but I much prefer it as a side to my rice dishes and the leftover I made sandwiches with. Toasted bread with a thin layer of butter and a few slices of this wonderful cinnamon plantain slices.

You’ll Need…

3 medium ripe plantains
2 tablespoon golden brown sugar
1/2 teaspoon cinnamon
pinch grated nutmeg
pinch salt
2 tablespoon olive oil (for brushing)

Recipe Edit Notes. In the video I posted below I failed to mention a few things. The plantains I used would have been better if they were a bit riper and I think it would be much tastier if you gave them a good brushing of melted butter. The butter would allow the brown sugar to caramelize and form a lovely coating on the finished slices of plantain.

 

Start by trimming off the ends of the ripe plantains and discard. Then cut in half length-wise and peel off the skin (see the video below to see how I did it).  You will now have two pieces of peeled plantain… slice off (lengthwise) a piece about 1/4 inch. Now use this sliced surface to sit on your cutting board to make slicing the rest of the plantain easier. Slice 1/4 inch pieces and set aside.

Mix together the cinnamon, pinch of nutmeg, salt and brown sugar until it’s completely blended.

Line a baking sheet with aluminum foil (makes clean-up easier) and brush it with oil to coat the surface. Now place the slices of ripe plantain on top, brush with the olive oil and sprinkle (generously) the spice mixture we just made, evenly on each piece of plantain. (See my note above about using butter)

Place in the middle rack of a preheated 400 F oven and bake for 40-45 minutes. After 30 minutes check to see how it’s doing.. if you find that it’s golden and a nice caramel coat has formed, you may want to remove it from the oven early. I say this because I know that no 2 oven are the same when it comes to controlled temperatures.

The lovely scent of cinnamon and nutmeg should be present in your kitchen and you’ll be tempted to eat a slice or two as soon as it comes out of the oven… be careful as it will be very hot.

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