Baked Plantains with Calvados
Make sure to use ripe yellow plantains. Immature green plantains have a bitter taste when cooked at high temperatures.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- 6 cups lightly salted water
- 4 ripe plantains, unpeeled
- 2 Tbsp. freshly squeezed lime juice
- 2 Tbsp. brown sugar
- 3 Tbsp. Calvados brandy
- 1⁄4 cup balsamic vinegar
- Preheat the oven to 350°. Grease a 9-by-13-inch glass baking dish.
- In a large saucepan, bring the water to a boil. Add the plantains. Reduce the heat and simmer, covered, until the skin of the plantain is tender. Remove the plantains from the water and drain. Peel and cut the skin on the diagonal into 2-inch slices.
- Place the sliced plantain in the baking dish and sprinkle with the lime juice and brown sugar. Pour the Calvados and balsamic vinegar over. Cover the plantains with aluminum foil and bake until they are tender (about 1 hour). Turn the plantains over halfway through cooking.