Caramelized Plantains with a Pinch of Sea Salt

Ripe plantains caramelize in butter and cane sugar, brightened by coconut vinegar and a finishing pinch of sea salt. They echo Vinegar for the Long Crossing, where galleon cooks trusted sharp acid to outrun Pacific heat.

Serves 4

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Ingredients

• 4 ripe plantains
• 1/4 cup cane sugar
• 3 tbsp unsalted butter
• 1 tsp coconut vinegar
• 1/2 tsp sea salt
• 2 tbsp water

Instructions

1. 1Peel the plantains and slice on the diagonal into 1-inch thick pieces.
2. 2Melt the butter in a large skillet over medium heat, add the plantain slices in a single layer and cook for 4 minutes until golden on the bottom.
3. 3Sprinkle the cane sugar evenly over the plantains, add the water and coconut vinegar then gently flip the slices.
4. 4Continue cooking for another 5 minutes until the sugar melts into a glossy caramel that coats the plantains and the edges are deeply caramelized.
5. 5Remove from heat, sprinkle with sea salt and serve warm.