PLANTAINS WITH VANILLA AND CINNAMON CREAM

(Plátanos con Crema de Vainilla y Canela)

On Mexico’s streets, you can see vendors frying up these yellow goodies and topping them with sweetened condensed milk. This is my version, dressed up with real whipped cream, vanilla, and cinnamon. Look for plantains that are so ripe they are nearly or all black. They’ll be softer to the touch and sweeter on the tongue.

MAKES 6 SERVINGS (but fewer people are known to have eaten it all)

¼ cup (½ stick) unsalted butter

3 large, ripe plantains

2 tablespoons granulated sugar

1 cup heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

In a large skillet, melt the butter over medium-low heat.

While the butter is melting, peel and slice the plantains into long diagonals, about ½ inch thick. Place the plantains in the butter and cook on both sides over medium heat until golden brown, 4 to 5 minutes on each side. Remove from the heat and sprinkle with the granulated sugar. Cover to keep warm.

In a large bowl, whisk together the cream, powdered sugar, vanilla, and cinnamon until soft peaks form.

Divide the plantains evenly onto 6 dessert plates or bowls, top each with a dollop of the whipped cream, and serve immediately.