Plantains With Crema Espesa (thick Cream)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 medium ripe plantains or 4 medium firm bananas
• 3 tablespoons margarine (unsalted) or 3 tablespoons butter (unsalted)
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla
• 1/4 teaspoon ground cinnamon
• 2 tablespoons toasted chopped pecans or 2 tablespoons slivered almonds
• 1 cup whipping cream (not ultra-pasteurized)
• 2 tablespoons buttermilk

Recipe

• 1 peel and bias-slice plantains or bananas into 1/2-inch thick slices (about 2 cups).
• 2 melt margarine or butter in a large skillet.
• 3 add plantains or bananas to melted margarine or butter.
• 4 heat about 5 minutes for plantains (2 minutes for bananas) or just until warm & tender; gently stirring occasionally.
• 5 sprinkle with brown sugar. stir gently until sugar melts.
• 6 carefully stir in vanilla & cinnamon.
• 7 sprinkle with nuts.
• 8 serve immediately with crema espesa.
• 9 crema espesa:.
• 10 in a small saucepan heat whipping cream over low heat until warm (90 degreesf to 100 degreesf).
• 11 pour the cream into a small bowl; stir in the buttermilk.
• 12 cover & let the mixture stand at room temperature for 24 to 30 hours. do not stir or until the mixture is thickened.
• 13 store in a covered container in the refrigerator for up to a week.
• 14 stir before serving.