Postre de Plátanos con Crema Batida:
Plantain Dessert with Whipped Cream
3 lg., ripe plantains, peeled and cut in half lengthwise
4 T. unsalted butter
¼ c. sugar
1 c. heavy whipping cream
1 t. vanilla extract
2 T. sweet Mexican sherry, such as Tres Coronas
In a large skillet, sauté the plantains in butter, turning once, until golden brown on both sides. Place in a shallow, buttered baking dish, sprinkle with sugar, and keep warm in a low oven. Whip the cream until almost set. Add the remaining sugar, vanilla and sherry and continue whipping until soft peaks form. Remove the plantains from the oven and serve immediately, topped with the whipped cream.
Recipe courtesy of Karen Hursh Graber
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