4 very ripe plantains, peeled, cut width-wise into thirds, then each third halved

4 tablespoons butter

1 cup brown sugar

1 cup sweet red vermouth (or any sweet red wine)

one cinnamon stick

5 whole cloves

1 1/2 - 2 tablespoons of your favorite hot sauce

1/4 cup heavy cream

In a large skillet, brown plantains in melted butter until nicely browned, turning once.  

Meanwhile, in a medium saucepan over medium-low heat, heat sugar and vermouth until sugar dissolves.  Add cinnamon stick, cloves and hot sauce and let simmer five minutes.  Remove cinnamon stick and cloves with a slotted spoon and discard.

Pour wine sauce over plantains and let simmer 15 minutes, uncovered.  Turn heat off and drizzle with cream.  Serves 4.