Cuban Baked Sweet Plantains In Wine Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Very ripe plantains,
1/2 tsp: Ground cinnamon,
1 cup: Olive oil,
1 cup: Sherry wine,
1/2 cup: Brown sugar,
Directions:
Preheat oven to 350 F.
Remove peel from plantains and slice them lengthwise in half. In a
large saute pan, heat oil to medium hot and add plantains. Cook them
until lightly browned on each side. Place them in a large baking
dish and sprinkle sugar over all. Add cinnamon and cover with wine.
Bake for 30 minutes, or until they take on a reddish hue.
Recipe from Sandy Vasquez of Honduras and Miami, FL. Recipe is from
her Cuban grandmother. Tried on 09/01/90 when she taught a Cuban
cooking class at The Cookbook Cottage/1279 Bardstown Rd./Louisville,
KY 40204. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-03-94
Source from luhu.jp
Remove peel from plantains and slice them lengthwise in half. In a
large saute pan, heat oil to medium hot and add plantains. Cook them
until lightly browned on each side. Place them in a large baking
dish and sprinkle sugar over all. Add cinnamon and cover with wine.
Bake for 30 minutes, or until they take on a reddish hue.
Recipe from Sandy Vasquez of Honduras and Miami, FL. Recipe is from
her Cuban grandmother. Tried on 09/01/90 when she taught a Cuban
cooking class at The Cookbook Cottage/1279 Bardstown Rd./Louisville,
KY 40204. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-03-94
Source from luhu.jp