Recipe courtesy of Marite Acosta

Caramel-Glazed Plantains (Platanos en Tentacion)

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.
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
  • Yield: 8 to 10 servings
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3 tablespoons unsalted butter, cut into small chunks, plus more for greasing the pan

3 very ripe plantains (they should appear almost completely black on the outside), peeled

1/2 cup light brown sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup Madeira

2 cinnamon sticks


  1. 1. Preheat the oven to 375 degrees F. Butter a 7- by 9-inch baking dish.
  2. 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. 3. Bake until the plantains are very soft and the sugars are caramelized and brown, 50 minutes to 1 hour. Serve warm.

Cook’s Note

Put yellow and black-spotted plantains in a paper bag. In a couple of days they should be completely black on the outside and perfectly ripe on the inside, exactly how they are needed for this dish.

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