| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Ethnic, Jamaiican, Posted/may |
8 |
Servings |
INGREDIENTS
| 3 |
|
Very ripe, black plantain |
| 1/2 |
c |
Sugar plus more for garnish |
| 1/4 |
ts |
To 1/2 ground nutmeg |
| 1/4 |
ts |
Vanilla extract |
|
|
Red food coloring |
|
|
Dough for a double crusted 9" pie |
INSTRUCTIONS
Peel the plantains. Put them in a saucepan, cover them with water, and
boil until very tender, about 15 minutes. Drain and mash until smooth. Stir
in 1/2 c sugar and the nutmeg, vanilla and a drop or 2 of red food coloring
(opt).
Preheat oven to 400 degrees, Roll out pie dough and cut into 8 circles that
are 4-5 inches across (use a saucer or small plate as a guide). Divide the
plantain mixture among the 8 dough circles, placing it on side and leaving
a 1/2 inch border. Fold the other half of the circle over the filling to
form a crescent shape. Crimp the edges with a fork to seal well. Sprinkle
with sugar. Bake on an ungreased baking sheet for 30-45 minutes, until
lightly browned. Cool on wire racks, and serve warm or cold.
No nutritional information available.
Source: Helen Willinsky , author of Jerk Barbecue From Jamaica Miami
Herald, 2/22/96 format: Lisa Crawford, 6/23/96
Posted to MM-Recipes Digest V3 #291
Date: Wed, 23 Oct 1996 21:02:12 EDT
From: maryann36@juno.com (Mary Ann Young)
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