Top these caramelized plantains, seasoned with vanilla, cinnamon, and pecans, with Crema Espesa, thickened cream mixture. Look for plantains close to bananas in produce sections. Ripe plantains have sweet flavor; green plantains are firm, less sweet, and prepared similar to squash and potatoes.

Ingredients

• 2 ripe medium plantains or 4 firm bananas
• 3 tablespoons margarine or butter
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla
• 1/4 teaspoon ground cinnamon
• 2 tablespoons chopped pecans or walnuts, or slivered almonds, toasted
• 1/2 cup Crema Espesa (see Recipe Center)

Directions

• Peel and bias-slice plantains or bananas into 1/2-inch-thick slices (about 2 cups)
• Melt margarine or butter in a large skillet. Add plantains or bananas to melted margarine or butter. Heat about 5 minutes for plantains (2 minutes for bananas) or just until warm and tender, gently stirring occasionally. Sprinkle with brown sugar. Stir gently until sugar melts.
• Carefully stir in vanilla and cinnamon. Sprinkle with nuts. Serve immediately with Crema Espesa. Makes 4 servings.

Nutrition Facts

• Calories 358, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 41 mg, Sodium 123 mg, Carbohydrate 41 g, Fiber 2 g, Protein 2 g.
• Percent Daily Values are based on a 2,000 calorie diet