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Plantains with Vanilla Sauce and Pecans |
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Serves: 4
Print this Recipe
(Plátanos Machos con Natillas y Pecanas)
Category: Fruit Desserts
Large, starchy cooking bananas called plantains are often sold when the skin is still green, but they are ripe when the skin is nearly black and the fruit feels slightly soft to the touch. When plantains are sautéed, they become golden brown and sweet. Regular sweet, yellow bananas can be used, but they should be firm and not too ripe.
2 cups Mexican Vanilla Pudding (1/2 recipe)
3 medium-size ripe plantains
2 tablespoons unsalted butter
1/4 cup dark rum
2 tablespoons sugar
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/2 cup chopped pecans
1. Prepare 1/2 recipe of the vanilla pudding. Then, peel the plantains and slice on a diagonal into ovals about 1/4-inch thick. Melt the butter in a medium skillet over medium heat. Sauté the plantains, in batches, until golden brown on both sides. Arrange on 4 warm dessert plates.
2. In the same skillet, over medium heat, add the rum, sugar, and cinnamon. Stir to deglaze the skillet. Spoon the glaze over the warm plantains. Divide the plantains among 4 dessert plates. Spoon about 1/4 cup of vanilla pudding over each serving. Sprinkle with the pecans. Serve at once. (Cover and refrigerate any left over pudding for a midnight snack.)
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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