์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Plรกtanos 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.
๐ง ์ฌ๋ฃ
- 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))
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a saucepan, combine piloncillo, water, cinnamon stick, and cloves (if using). Heat over medium heat, stirring until the piloncillo is completely dissolved.
๐ก ์ ๋ฌธ๊ฐ ํ: 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.
๐ก ์ ๋ฌธ๊ฐ ํ: 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.
โฑ๏ธ 25 minutes๐ก ์ ๋ฌธ๊ฐ ํ: Flip the plantains halfway through cooking to ensure even cooking. - 4
Remove the cinnamon stick and cloves. Stir in the vanilla extract.
๐ก ์ ๋ฌธ๊ฐ ํ: Remove spices before serving. - 5
Serve the warm plantains drizzled with the syrup. Garnish with toasted sesame seeds, if desired.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse very ripe plantains (black or mostly black skin) for the best sweetness and texture.
- โPiloncillo can be found in Latin American markets. If unavailable, dark brown sugar is a good substitute.
- โThe syrup will thicken as it cools.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.