Candied plantains

I can’t really say why I got the urge to make plantains this morning. It wasn’t really pre-planned even though I planned enough to had picked up a plantain at the market last weekend.

You’ll need:

• one large plantain
• 2 chunks butter (about 3 tbsps)
• 1/2 tsp honey
• 3 tbsps demerara sugar
• water

1. You will need a nice deep skillet for this. Heat up butter, sugar & honey in the skillet. Add about 1/3 cup water, a little bit at a time. There should be just enough liquid in there so that you can ‘baste’ the plantains as you go along.

2. While that’s warming up, thinly slice the plantain.

3. Place plantains in bottom of the pan. Flip often and cook until deep golden yellow and soft, at least 15-20 minutes on medium-high heat.

4. As the sugar and butter reduce, there will be a lovely caramelization on the plantains. At this point, reduce heat to low and cover. Cook until almost all sugar mixture is absorbed.

Warm, I like these with greek yogurt, and, slightly cooled, they have an amazing caramelized crunch.