📝 About This Recipe
A beloved staple across Latin America and the Caribbean, Plátanos en Tentación—or 'Plantains in Temptation'—transforms humble fruit into a decadent, ruby-hued masterpiece. Very ripe plantains are slow-simmered in a fragrant bath of brown sugar, cinnamon, and cloves until they become buttery-soft and glazed in a thick, mahogany syrup. This dish perfectly balances the natural starchiness of the fruit with a sophisticated, spiced sweetness that bridges the gap between a side dish and a gourmet dessert.
🥗 Ingredients
Main Ingredients
- 4 large Very ripe plantains (Skin should be mostly black with some yellow spots)
- 3 tablespoons Unsalted butter (Divided)
- 1 tablespoon Vegetable oil (To prevent butter from burning)
The Spiced Syrup
- 1 cup Dark brown sugar (Packed; or piloncillo/panela for more depth)
- 1.5 cups Water
- 2 pieces Cinnamon sticks (Ceylan or Cassia)
- 4-6 pieces Whole cloves
- 1 piece Star anise (Optional, for floral notes)
- 1 teaspoon Vanilla extract (Pure Madagascar vanilla preferred)
- 1/4 teaspoon Kosher salt (To balance the sweetness)
- 2 tablespoons Dark rum (Optional; adds complex oaky notes)
- 1 teaspoon Orange zest (Freshly grated)
For Garnish
- 1/4 cup Queso Fresco or Cotija (Crumbled, for a salty contrast)
- 4-5 leaves Fresh mint leaves (For a pop of color)
👨🍳 Instructions
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1
Peel the plantains by cutting off the ends and slicing the skin lengthwise. Cut each plantain diagonally into 1-inch thick rounds or halve them lengthwise for a more dramatic presentation.
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2
In a large, heavy-bottomed skillet or wide saucepan, melt 2 tablespoons of butter with 1 tablespoon of oil over medium heat until the butter begins to foam.
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3
Place the plantain pieces in the skillet in a single layer. Sear them for 2-3 minutes per side until they develop a deep golden-brown crust. This caramelization adds a vital layer of flavor.
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4
While the plantains sear, whisk together the water, dark brown sugar, salt, and vanilla extract in a medium bowl until the sugar is mostly dissolved.
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5
Once the plantains are browned, reduce the heat to medium-low. Carefully pour the sugar-water mixture over the plantains.
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6
Add the cinnamon sticks, whole cloves, star anise, and orange zest to the liquid, tucking them between the plantain pieces.
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7
Cover the skillet with a tight-fitting lid and simmer gently for 20 minutes. This allows the plantains to soften all the way to their core.
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8
Remove the lid and turn the plantains over gently with a spoon or tongs to ensure even cooking.
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9
Continue to simmer uncovered for another 15-20 minutes. The liquid will begin to reduce and thicken into a glossy, amber syrup.
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10
During the last 5 minutes of cooking, stir in the remaining 1 tablespoon of butter and the dark rum (if using). This 'mounts' the sauce, giving it a professional, velvet-like sheen.
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11
Test for doneness: the plantains should be tender enough to cut with a spoon, and the syrup should coat the back of a spoon (nappe consistency).
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12
Remove the whole spices (cinnamon, cloves, anise) before serving. Let the dish rest for 5 minutes as the syrup will thicken further as it cools slightly.
💡 Chef's Tips
Choose plantains that are black or very dark yellow; green or yellow plantains will be too starchy and won't achieve the desired texture. If the syrup gets too thick or turns into candy before the plantains are soft, add a splash of water or orange juice to loosen it. For a truly authentic touch, use 'Piloncillo' (unrefined cane sugar) instead of brown sugar for a deeper, molasses-like flavor. Do not crowd the pan during the initial searing phase; if necessary, sear in batches to ensure a proper crust. Be patient with the simmer—the low heat is what allows the sugar to penetrate the fruit without burning the exterior.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream for a classic dessert. Pair with a salty, crumbly cheese like Queso Fresco or even a sharp Feta to contrast the intense sweetness. Enjoy alongside a cup of strong, dark roast Colombian coffee or a spiced Mexican hot chocolate. For a traditional Latin lunch, serve these as a side dish to savory roast pork (Pernil) and white rice. Drizzle any leftover syrup over morning oatmeal or thick-cut brioche French toast.