Adapted from Cook’s Illustrated

If you’ve ever craved plantains and wished that they were just a little sweeter, I hear you. Caramel brings out the tropical sweetness in plantains — satisfying that craving, and earning the plantain’s place among tropical fruits. Don’t think that means this dish is all sugar and no backbone. Savory broth and a splash of bright vinegar balance the caramel to create a recipe that stands up to a rich main course, or makes a craveable meal simply paired with rice. 

The process is remarkably straightforward. Braising ensures that the plantains are tender through and through, while the fiber content of the plantains keeps them intact; and the braising liquid comes together using the easiest and most forgiving caramel you’ll ever make. With plantains available year round, you can be swept away by these tropical flavors whether you’re leaning into summer vibes, or dreaming of the beach in the dead of winter. Caramel-braised plantains are a delicious and playful spin on plantains — not at all traditional, but a creative fusion that you’ll want to make again and again, and share with your friends!

Plantains: The More You Know

Plantains are a starchy fruit, closely related to bananas. Originally from Southeast Asia, they now grow in tropical regions around the world, and are a staple food in Central and South America, Southeast Asia, West Africa, and the Caribbean. The fruit ripens year round, which means that plantains don’t have a particular growing season, and are always readily available. 

Plantains vary substantially from when they are unripe and green, to when they are ripe and black, but at each stage they can still be used for cooking depending on the recipe. Green plantains are bland and starchy, resembling potatoes or yucca root. As plantains ripen, some of their starch turns to sugar, and they develop more aromatic, tropical flavor. However, even ripe plantains are still not as sweet or as soft as bananas. 

Although closely related to bananas, plantains are often prepared more similarly to potatoes, and are always cooked before eating. Green plantains are often fried, boiled, or ground into a flour that can be used in baking, or to thicken stews. Yellow and black plantains are often fried, and can be roasted as well — and of course braised in caramel. 

The Process

The very first step is to make sure that you have plantains that are ripe enough for the recipe. Plantains that are anywhere in the range from yellow with a few black spots to mostly black will do. If all that is available at the grocery store are green or bright yellow plantains, leave them out on the counter for a few days, out of direct sunlight, until the peels are about 50% black. You can also put them in a paper bag to speed up the process. 

Once your plantains are ready, choose a 12-inch skillet that has a lid, and a light-colored cooking surface, such as stainless steel or enameled cast iron. Add the sugar, corn syrup and water to the skillet, and bring the mixture to a boil, stirring occasionally. 

Simmer over medium heat until the sugar turns a light amber color. Lower the temperature to medium-low, and continue to simmer, stirring occasionally, until the caramel is dark amber. The exact temperature of the caramel is not as important for this recipe, since the aim is not to achieve a specific caramel consistency — as opposed to when making candy. However, if you must know what temperature to aim for, 365 °F is great. 

Meanwhile, peel and cut the plantains into 2-inch pieces. To peel the plantains, cut off the ends; make two incisions from top to bottom on opposite sides of the plantain, trying not to cut into the flesh; gently lift one corner of the skin, and continue to peel the plantain. If you choose to add shallots, cut off the tops, cut the shallots in half through the root, peel them; and cut off just enough of the roots to remove the earthy outer layer, but leaving enough to hold the shallot layers together. 

When the caramel turns dark amber, take it off heat. Being careful of hot steam and caramel, add 1.5 cups broth, the butter and salt to the caramel. Return the skillet to medium heat, stirring constantly until the caramel is fully melted and incorporated into the liquid. 

Add the plantains and shallots to the caramel sauce, stir briefly to coat, and return to a simmer. Lower the heat to medium-low, cover the skillet, and simmer the plantains for 12 minutes. Remove the lid, and gently turn the plantain pieces over. Continue simmering the plantains for another 10 minutes — the plantains should be tender and easily pierced with a knife. 

Combine the remaining 2 tablespoons broth and the cornstarch in a liquid measuring cup, and whisk until smooth. Pour the cornstarch mixture into the braising liquid, and stir the plantains gently to evenly distribute. Continue to simmer the plantains until the sauce thickens slightly, about 1 minute. Add the red wine vinegar; and salt and cracked black pepper to taste. Stir gently to combine, and serve. 

What You’ll Need

The Right Pan: A pan with a lid and light-colored cooking surface is important for this recipe, but luckily there are lots of styles and options to choose from. Either stainless steel or enameled cast iron will allow you to monitor the progression of the caramel. A frying pan, sauté pan, or braiser-style pan are all good options. Here are my recommendations for a stainless steel frying pan, and enameled cast iron braiser.

If you don’t have an appropriate pan that came with its own lid, don’t let that stop you from making the recipe. It’s not important for the lid to have a tight seal. In a pinch, the lid from a different pan, a sheet pan, or tin foil could all do the trick. 

Non-Metal Spatula: A maneuverable spatula that won’t scratch your pans or smash the plantains is a helpful tool for this recipe. Not to mention, a great and versatile addition to any kitchen. If you don’t already have a wood spatula or exoglass spatula, then you’re missing a kitchen utensil.

Notes

Buy the ripest plantains you can, but depending on what is available at your grocery store, you may need to ripen them further at home. Leave them at room temperature, out of direct sunlight, until about 50% of the peel is black. If the plantains you purchase are green, this can take more than a week. You can speed up the process by putting the plantains in a paper bag.  

The pan you use should have a lid, and a light colored cooking surface — such as stainless steel or enameled cast iron. The light color allows you to accurately monitor the color of the caramel. A 12-inch frying pan, sauté pan, or braiser are all great options. 

For a vegan version, substitute vegetable broth for chicken broth, and coconut oil for butter.

Suggested Recipes

• Mocha-Rubbed Hanger Steak
• Vegan Cashew Cream with Roasted Vegetables
• Maple-Dijon Brussels Sprout Slaw
• Crêpes — Made-To-Order Recipe Series