| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Cuban |
Fruits |
6 |
Servings |
INGREDIENTS
| 4 |
md |
Plantains — very ripe |
| 1/2 |
c |
Dry white wine — or light |
|
|
Rum |
| 1/4 |
c |
Dry sherry |
| 1/4 |
c |
Packed brown sugar |
| 4 |
tb |
Butter — salted |
|
|
Ground cinnamon — to taste |
|
|
Ground nutmeg — to taste |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”