This sweet side dish adds a nice contrast to other traditional Cuban dishes. You can also substitute rum in place of the Madeira and serve it as a dessert.
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2. Arrange the plantains in the baking dish. Combine the brown sugar, granulated sugar and ground cinnamon in a small bowl and sprinkle evenly over the plantains. Sprinkle with the Madeira and top with the butter chunks and cinnamon sticks.
3. Bake until the plantains are very soft and the sugars are caramelized and brown, 50 minutes to 1 hour. Serve warm.
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Cranberry Granita
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