recipe by Lori Ross
Near our Florida home is a great little Caribbean restaurant called Calypso in Pompano Beach that makes the most delicious plantains I’ve ever tasted. I spent the winter trying to replicate the recipe and here is the one that comes closest to the original.
3 ripe black plantains, peeled* and cut into 1” inch rounds
5 tbsp butter
1 tsp ground cinnamon
1 tsp vanilla extract
2 tbsp brown sugar
Heat 4 tbsp butter in a large skillet and place over medium low heat (to avoid burning the plantains). Sautee the plantains in a single layer, until golden on the bottom then turn over with a spatula. Add the cinnamon, vanilla, and sugar and let cook a few more seconds until the sugar melts. Remove pan from heat and leave plantains in pan. Just before serving, melt remaining butter and gently blend plantains into caramelized sauce and heat on low until thoroughly warmed. Serve immediately.
*To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.