The most amazing side dish I ate in Ecuador. Goes with everything!
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.