Plantain Crisp
The idea for the Plantain crisp came to me while I was browsing through the fruit dessert section of Cooks country website. This dessert is simple to prepare and delicious. Plantains for this recipe should be really ripe and yield slightly to the touch. Plantains were peeled and quartered lengthwise followed by removing the black lines with seeds from the middle. These were chopped into half inch cubes. In order to deepen the flavor of the filling, plantains were caramelized before baking.
I haven’t tried using fresh grated coconut for the topping but it should work as long as you dry it first. Cashews for the topping could either be raw or roasted. If you are using salted butter please omit salt in the filling and chilling the butter resulted in a super crispy topping. Light brown sugar should also work in this recipe but I recommend dark because it has a stronger caramel flavor.
Hi everyone, my name is Aswathy. I love trying out new recipes but not so much of the cleaning. These posts are mostly about cooking and will include recipes from all over the world.
Ingredients and Instructions
- 900 g. plantains, about 4 large. Peeled, quartered, black line in the middle removed and chopped into half inch cubes.
- 2 tbs. unsalted butter
- 0.25 cup Packed dark brown sugar or Jaggery
- 0.25 tsp. salt
- 0.25 tsp. ground cardamom
Melt the butter in a 12 inch skillet on medium high heat. Add plantain cubes, brown sugar, salt and cardamom to the skillet and cook, stirring occasionally until plantains turn golden brown and begin to caramelize. Transfer the cooked plantain mixture to an 8×8 oven safe baking dish and set aside.
- 2 slices of white sandwich bread torn to pieces
- 2 tbs. unsalted butter, cut into half inch pieces and chilled
- 0.5 cup dried coconut flakes
- 0.5 cup cashew nut, chopped coarse
Pulse torn bread pieces and chilled butter cubes in a food processor until coarsely ground. Transfer the bread crumbs to a bowl. Add coconut flakes and chopped cashews to the bowl with the bread crumbs and mix well.
Top caramelized plantains with the breadcrumb mixture and bake at 400 degrees F until breadcrumbs turn golden brown, about 20 minutes. This dessert is better served warm.
