Ingredients:
- 2 or 3 RIPE (mostly black with some yellow) plantains
- 1 Cup Dark Brown Sugar
- 8 Tbsps Salted Butter (1 stick), plus a few tablespoons more if you’re going to butter the baking dish.
- 1/2 Cup Dark Rum, I used Bacardi Oro
- 1/4 Cup Sherry, I used Amontillado
- 2 Tsps. Ground Cinnamon, I used Saigon Cinnamon
- 1/2 Tsp. Freshly Grated Nutmeg
Directions:
Preheat oven to 350ºf
Combine all ingredients except the butter & plantains, in bowl; whisk untill fully combined.
Melt the 8 tbsps butter in a 1 quart saucepan over medium heat.
After butter is melted, add the sauce and bring to a boil, reduce heat to medium-low and let the sauce simmer, stirring frequently for 8 to 10 minutes.
Cut the ends off the plantains, slit the skin lengthwise in several areas. Carefully peal each part off the plantain. This can be a bit of work, so be patient and go easy so you don’t smash the plantain.
Slice each plantain on the bias (diagonally across) making about 3/4″ thick slices. Take a baking dish that is at least 1 inch deep, either butter the inside of the dish, or spray it with a cooking spray like PAM.
Pour a little of the simmered sauce into the bottom of the dish. Arrange the plantain slices flat in the bottom of the dish. Turn them over so both sides get sauce. Pour enough extra sauce over the slices until it is about 3/4 of the way up the sides of the slices.
Place on middle rack of a 350ºF oven and cook for 25 to 45 minutes. Test with a toothpick after 20 minutes to check for softness. If they are not ready, check at 5 minute intervals until the toothpick inserts easily. Really ripe plantains will get soft faster than plantains that were not very black. The mostly yellow plantains may also not be quite as sweet as the mostly black ones.