1cupof sweet winesuch as Riesling or Moscato, can also use sparkling grape juice instead of sweet wine
2-3whole allspice berries
4cloves
2-3cinnamon sticks
1tablespoonof Tabasco Chipotle sauceadjust to your preference or replace with 1 tsp chipotle paste
For the caramelized plantains:
4tablespoonsof butter
3-4very ripe plantainspeeled and sliced into halves or thick rounds
Instructions
For the spiced sweet syrup:
Combine the panela/piloncillo or brown sugar with the sweet wine, all spice, cloves, and cinnamon sticks in a small saucepot.
Cook over low heat until the panela/piloncillo is completely dissolved, add about ½ tablespoon of Tabasco Chipotle sauce, and continue simmering until the syrup is infused with the flavor of the spices, taste and add the additional Tabasco Chipotle sauce based on your spiciness preference level.
Strain the syrup to remove the whole spices (cloves, all-spice, cinnamon), and save the syrup. You can add back the cinnamon sticks if desired, but make sure to completely remove the smaller spices.
For the caramelized plantains:
Heat the butter in large pan or skillet.
Add the plantains and fry them on each side until golden.
Add the panela or piloncillo syrup, cook for about 25-30 minutes on low medium heat.
Serve the caramelized plantains warm with fresh cream or with coconut ice cream.