5 ripe plantains; 1 cup sunflower oil; 1/2 cup brown sugar; 1 teaspoon ground cinnamon; 1 cup sherry wine, 1/2 cup all-purpose flour.
Peel the plantains carefully and cut them lengthwise in half. Heat the oil in a large heavy (cast-iron pan) frying pan. Dredge the plantain slices lightly in the flour and add them to the frying pan. Cook the plantains until lightly browned on each side. Place the browned plantains in a large baking dish and sprinkle the brown sugar over them. Add cinnamon and pour the sherry wine in the dish. Bake for about 15 minutes in a preheated oven at 250 C, or until the sugar is lightly caramelized and bubbly.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.