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home > recipes > dessert > honeyed plantains
from NY, USA 1 large Hawaiian plantain olive oil or butter 1/4 cup honey salt and pepper cinnamon butter or margarine The Hawaiian Plantains do not look like bananas or similar plaintains. They are sweet, thick, fat and great for slicing. I use them when the peel is yellow and the inner flesh is a pale salmon color. Peel plaintain and cut into 1/4 inch circles. Heat a small amount of some butter or oil in a non stick pan over medium heat. Add the plantains in a single layer and cook until plantains are golden brown and softened. Pour over the honey and cook a few minutes until bubbly. Add some cinnamon, salt and pepper to taste. Add about a tablespoon of butter or margarine and swirl the pan until melted. Serve immediately. Great as a side dish for poultry, meat or vegetarian meals.

Honeyed Plantains


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(posted October 23, 2002)

from NY, USA

1 large Hawaiian
plantain
olive oil or butter
1/4 cup
honey
salt and pepper
cinnamon
butter or margarine

The Hawaiian Plantains do not look like bananas or similar plaintains. They are
sweet, thick, fat and great for slicing. I use them when the peel is yellow and the inner flesh is a pale salmon color.

Peel plaintain and cut into 1/4 inch circles. Heat a small amount of some butter or oil in a non stick pan over medium heat. Add the plantains in a single layer and cook until plantains are golden brown and softened. Pour over the honey and cook a few minutes until bubbly. Add some cinnamon, salt and pepper to taste. Add about a tablespoon of butter or margarine and swirl the pan until melted. Serve immediately. Great as a side dish for poultry, meat or vegetarian meals.



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