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Plátanos en Gloria
A sweet and decadent dessert featuring ripe plantains simmered in a rich syrup made from piloncillo (unrefined whole cane sugar), cinnamon, and sometimes cloves. It's a popular sweet treat often served during holidays or special occasions.
ð§ ææ
- 4 large Ripe plantains(peeled and cut into 1-inch thick rounds)
- 200 g Piloncillo(or dark brown sugar)
- 1.5 cups Water
- 1 piece Cinnamon stick
- 2 whole Cloves(optional)
- 1 tsp Vanilla extract
- 2 tbsp Sesame seeds(toasted, for garnish (optional))
ðšâð³ äœãæ¹
- 1
In a saucepan, combine piloncillo, water, cinnamon stick, and cloves (if using). Heat over medium heat, stirring until the piloncillo is completely dissolved.
ð¡ ããã®ã³ã: Ensure all piloncillo is dissolved for a smooth syrup. - 2
Bring the syrup to a gentle simmer. Add the sliced plantains to the syrup, ensuring they are mostly submerged.
ð¡ ããã®ã³ã: Use a pan that fits the plantains snugly. - 3
Cover the saucepan and let the plantains simmer in the syrup for about 20-25 minutes, or until they are tender and have absorbed some of the syrup's flavor.
â±ïž 25 minutesð¡ ããã®ã³ã: Flip the plantains halfway through cooking to ensure even cooking. - 4
Remove the cinnamon stick and cloves. Stir in the vanilla extract.
ð¡ ããã®ã³ã: Remove spices before serving. - 5
Serve the warm plantains drizzled with the syrup. Garnish with toasted sesame seeds, if desired.
ð¡ ããã®ã³ã
- âUse very ripe plantains (black or mostly black skin) for the best sweetness and texture.
- âPiloncillo can be found in Latin American markets. If unavailable, dark brown sugar is a good substitute.
- âThe syrup will thicken as it cools.
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- Serve with a dollop of crema or a scoop of vanilla ice cream.
- Add a splash of rum to the syrup for an adult twist.