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Caramel braised plantains presented in a cast iron braiser.
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Caramel-Braised Plantains

Caramel-braised plantains are a delicious and playful spin on plantains. The easiest and most forgiving caramel you’ll ever make amplifies the tropical flavors of plantains, while broth and vinegar provide balance to this dish that holds up to a rich main course, or makes a craveable meal simply paired with rice.
Cook Time45 minutes
Course: Side Dish
Servings: 4

Ingredients

  • ½ cup Water
  • ⅓ cup Sugar
  • 2 tablespoons Light Corn Syrup
  • 2 Plantains, ripe
  • 2 large Shallots
  • 1½ cups + 2 tablespoons Chicken Broth
  • 2 tablespoons Unsalted Butter
  • ½ teaspoon Salt
  • 2 teaspoons Corn Starch
  • 1 tablespoon Red Wine Vinegar
  • Cracked Black Pepper

Instructions

  • Combine water, sugar and corn syrup in stainless steel or enameled skillet with lid. Bring to a boil over medium heat, uncovered, stirring occasionally. Continue boiling sugar mixture, until it reaches light amber color. Reduce heat to medium low. Continue simmering sugar, stirring occasionally, until it reaches dark amber, about 15 minutes total. 
  • Meanwhile, peel plantains and cut into 2-inch pieces. If using, cut shallots in half through root end; peel shallots; remove earthy roots, leaving just enough to hold shallot layers together. 
  • When caramel reaches dark amber, remove from heat. Add 1 ½ cups broth, butter and salt, being careful of hot steam and caramel. Return skillet to medium heat, stirring constantly, until caramel is fully melted and sauce is boiling. 
  • Add plantains and shallots to caramel sauce; stir briefly to coat; and return liquid to boil. Reduce heat to medium-low, cover skillet, and simmer for 12 minutes. Remove lid from skillet. Gently turn plantain pieces over. Continue simmering for 10 minutes; plantains should be tender, and easily pierced with tip of knife. 
  • Whisk together corn starch and remaining 2 tablespoons broth until smooth. Add corn starch mixture to caramel sauce; gently stir until fully incorporated. Continue simmering plantains until sauce is thickened, about 1 minute. Add red wine vinegar; and season to taste with salt and black pepper. Serve plantains and shallots with caramel sauce spooned over top. 

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.