Plátanos al Caldero Recipe (Dominican Caramelized Ripe Plantains)
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.
Course Dinner, Lunch
Cuisine Caribbean, Dominican, Latino
Keyword caramelized plantains recipe, cinnamon sugar plantains, how to make puerto rican sweet plantains, platanos recipe
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Clara Gonzalez
2very ripe plantains(see notes)
4cinnamon sticks cut into 1" pieces
3tablespoonsof brown sugar
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 2/3 has evaporated.
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.