Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon oil 2 very ripe plantains or starchy bananas, peeled and cut into 1/2 inch thick diagonal slices 2 very ripe persimmons, squeezed through a strainer 1 teaspoon lemon juice Honey to taste, if desired DIRECTIONS Heat oil in a heavy skillet. Place plantain slices in one layer and cook without moving until browned. Flip and brown the other side. Pour strained persimmon juice over plantains when browned. Whisk in lemon juice and simmer until thickened and hot. Taste and add honey if desired. Serve hot or warm. <br /><br /> |
