Baked sweet plantains

Yield: 6 Servings

Measure Ingredient
4 mediums Plantains -- very ripe
½ cup Dry white wine -- or light
\N \N Rum
¼ cup Dry sherry
¼ cup Packed brown sugar
4 tablespoons Butter -- salted
\N \N Ground cinnamon -- to taste
\N \N Ground nutmeg -- to taste

Preheat the oven to 350°. Arrange the plantains in an ovenproof casserole, pour the wine, sherry, and sugar over them, and sprinkle with butter and cinnamon. Cover the plantains and bake 20 to 25 minutes. Uncover, turn the plantains over, baste, and bake, uncovered, until golden brown on top, another 15 minutes. Serve hot. Recipe By : Mary Urrutia's "Memories of a Cuban Kitchen" File

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