Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Plantain | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 very ripe plantains, peeled
- 4 tbsp butter
- 1 tsp ground cinnamon
- 1/3 cup brown sugar
- 2 oz brandy
- 1/2 cup wine
Directions
Melt the butter in a skillet. Carefully place the plantains in the skillet. Mix the cinnamon and sugar and sprinkle over the plantains. Cook for five minutes.
Remove the skillet from the range.
Remove the plantains and place in a dish just large enough to hold them.
Add 1/2 cup wine to the empty skillet and stir thoroughly to make a sauce from the sugar and cinnamon remnants. Pour the sauce over the plantains.
Bake in a preheated oven at 350 degrees F for thirty minutes. Pour 2 oz brandy over the plantains. Set on fire and allow the flames to extinguish naturally.
Serve with generous helpings of vanilla ice cream. This delicious dessert should not be refrigerated. Luckily, it should not be difficult to use it at once!
Category:Puerto Rican Recipes
Category:Puerto Rican Desserts