Friday, November 9, 2012

Caramelized Plantains

We usually don't have dessert, but every once in a while I have a craving for something sweet.  The produce market had one yellow plantain so I got it last time I was there. I think the yellowish ones are sweeter than the green ones.

I sauteed the plantain in a little butter when it was brown on one side I turned it over and sprinkled it with some brown sugar and waited for the sugar to caramelize. I served it for dessert with a slice of manchego cheese. The plantain was really sweet and more than satisfied my sweet tooth.
Meanwhile it was 39 F last night and I got out the electric blanket. Yesterday I made a green stained strip stacked pot this time blending green, chartreuse, and blue stains. Thanks for reading and for all your comments.


  1. the plantain and mango cheese sounds like a great combination.
    chilly here too... wood stove has been burning and the down comforter came out.

  2. I love plantains, apparently they can be prepared in a lot of different ways also.
    I like the staining too.

  3. I like the stacked pieces - it makes the glazing very interesting.

  4. Hello Linda:
    The combination of something sweet with cheese can often be a delicious combination. We have never eaten Plantain, but this pairing looks a most interesting taste experience!

  5. Strip stacking has almost endless potential doesn't it? While I like this one, the opalescent glaxe on the last one has won my heart.

  6. Hi Michele, thanks, plantain are really delicious and I love manchego.

    Hi Lori, thanks, I haven't tried the plantains any other way than this will have to do some research.

    Hi Gayle, thanks, off on one my tangents again. Ha.

    Hi Jane and Lance, thanks, think of a really sweet banana, that's a plantain.

    Hi Elephant's Child, thanks, I hope that opalescence stays after firing.

  7. Linda, my DH loves plantains also. He buys them at Central Market, lets them turn 'almost black', then pan fries them in butter.


I love suggestions, questions, critiques, thanks for your comment