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    Home » Recipes » Side Dishes

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    Plátanos al Caldero (Caramelized Ripe Plantains)

    Plátanos al Caldero (Caramelized Ripe Plantains). A dish that will make you weak in the knees.

    En Español Recipe ↆ

    Plátanos al Caldero (Caramelized Ripe Plantains) is not a dessert. You heard right. It's a side dish that pleases our taste for mixing sweet and savory.

    Platanos al Caldero Dominicano (Caramelized Ripe Plantains)

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Is this a dessert?
    3. About this recipe
    4. Recipe

    Why we ❤️ it

    Do you remember the saying "we're all unique"? You need to know other cultures to understand and appreciate your own. Try these Plátanos al Caldero (Dominican Sweet Plantains) and you'll find something that is both unique to the Dominican Republic and shared with a lot of countries.

    We are not the only country with a penchant for mixing sweet and savory in our meals. In fact, Danes serve a similar dish to this one, made with summer potatoes, which are served caramelized. It adds a touch of sweet to the Danish meal, although more discreet as potatoes are not as sweet as ripe plantains.

    • Plátanos al Caldero (Caramelized Ripe Plantains). A dish that will make you weak in the knees.
    • Plátanos al Caldero (Caramelized Ripe Plantains). A dish that will make you weak in the knees.

    Several Asian countries add sugar or fruits to their foods in an attempt to tame the fiercely spicy flavors in their cooking. And, of course, we must mention that both Puerto Rico and Cuba also serve ripe plantains with their meals.

    Is this a dessert?

    No, it isn't. But if you didn't read all of the above you would suspect we misplaced this recipe and put it with the side dishes instead of the desserts.

    It wasn't a mistake. As a matter of fact, this is a favorite Dominican side dish (and there are other similar ones). Sure, Dominicans might have overdone it a bit on the sweet side with this one, but this really is a crowd-pleaser and for a reason.

    About this recipe

    The twist to my Dominican sweet plantains recipe for is rum. It's not a traditional touch, but not unheard of either.

    These are grown-up plantains, but if you want to serve them to children or anyone who would object to the rum, feel free to leave it out.

    Try it, I assure you that you'll like it. 10 million people can't be wrong.

    Buen provecho!

    Tia Clara

    Recipe

    Platanos al Caldero Dominicano (Caramelized Ripe Plantains)
    Keep screen on while cooking

    [Recipe + Video] Plátanos al Caldero (Dominican Caramelized Ripe Plantains)

    By: Clara Gonzalez
    Plátanos al Caldero - Recipe & Video (Caramelized Ripe Plantains): not a dessert. You heard right. It's a side dish that pleases our taste for mixing sweet and savory. A dish that will make you weak in the knees.
    5 from 4 votes
    Save for Later Send by Email Print Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Dinner, Lunch
    Cuisine Caribbean, Dominican, Latino
    Servings 4 servings
    Calories 301 kcal

    Ingredients

    • 2 plantain (very ripe), (see notes)
    • 4 cinnamon stick
    • 4 tablespoons vegetable oil
    • 1 cup water
    • 3 tablespoons brown sugar
    • 4 tablespoons golden rum, (optional)
    • ¼ teaspoon salt

    Instructions
     

    • Peel the plantains and cut into halves.
    • Stick the cinnamon into the plantains.
    • In a skillet heat the oil over medium heat, add the plantains and fry and rotate until golden brown all around.
    • In a separate container mix water, sugar, rum, and salt.
    • Pour this mix into the frying pan (careful with splatters!).
    • Lower the heat and cook and rotate until the liquid turn into syrup left and ⅔ has evaporated.
    • Serve immediately.

    Tips and Notes

    Your plantains MUST be very ripe for this to work. The peel should be almost black and the plantain a bit mushy when you squeeze it. 
    Don't eat the cinnamon sticks, pull them out prior to serving, or just eat around them.

    Nutrition

    Calories: 301kcalCarbohydrates: 37gProtein: 1gFat: 14gSaturated Fat: 1gCholesterol: 0mgSodium: 151mgPotassium: 458mgFiber: 2gSugar: 22gVitamin A: 1010IUVitamin C: 16.5mgCalcium: 10mgIron: 0.6mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR caramelized plantains recipe, cinnamon sugar plantains, how to make puerto rican sweet plantains, platanos recipe
    More recipes with: plantain, ripe plantain
    Edited: Feb 21, 2021 | Publish: Dec 22, 2010

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
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    Recipe Rating




    Recipe Rating




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    27 Comments
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    Victoria
    May 22, 2017 5:22 PM

    Can you use cinnamon powder instead of sticks and if so how much?

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    Veronica
    September 26, 2014 12:12 PM

    Can I use white sugar

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    Caroline
    May 24, 2014 12:35 PM

    Hi what kind of rum did u use? The white or dark

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    View Replies (1)
    Eileen
    February 21, 2013 10:49 AM

    recuerdos de mi querida abuelita...

    4
    Reply
    Amy Nead
    January 2, 2021 10:24 AM

    Delicious! Serving them for the first time to company, I stayed within my comfort zone as they had never had plantains. So, I did diagonally slice them in a very long pattern, sprinkled cinnamon on them while cooking and served with whipped cream... as a dessert! The presentation was beautiful… Read more »

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    Sherry
    October 27, 2020 12:43 PM

    Made this for the first time and it came out perfect! Obviously had it when I was little without the rum, but rum makes everything better!5 stars

    1
    Reply

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