Mexican recipes: Mexican plantains with vanilla cream - Postre de platanos con vainilla

 
Mexican recipes: Mexican plantains with vanilla cream - Postre de platanos con vainilla

Ingredients

3 large, ripe plantains, sliced in
half lengthwise
4 tablespoons unsalted butter
1/3 cup sugar
1 cup whipping cream
1 teaspoon vanilla extract
¼ cup sherry, preferably Tres Coronas or
other sweet Mexican sherry

Directions

In a large skillet, sauté the plantains in the butter until golden brown on both sides, turning once.
Place in a shallow baking dish, sprinkle with 2 tablespoons of the sugar, and keep warm in a low oven.
Whip the cream with the remaining sugar; add vanilla and sherry.
Remove the plantains from the oven and serve at once topped with cream.

Plantains should be nearly black when they are ripe enough to use in a sweet dish.

Serves 6.