Caramelized Plantains with Brown Butter Date Butter
Sweet caramelized ripe plantains served with whipped brown butter date butter and roasted peanuts.
A note on measurements
These measurements are guides, not rules. Memory foods are seasoned by feel, taste, and repetition. Start here, adjust as you cook, and trust your palate. The final balance should feel right to you.
What You'll Need
The Plantains
4 ripe plantains (yellow with black spots)
2 tbsp unsalted butter
2 tbsp light brown sugar
Pinch of kosher salt
Brown Butter Date Butter
1 stick unsalted butter
6 Medjool dates, pitted
2 tbsp hot water
½ tsp freshly grated ginger
1 tsp lime zest
1 tsp fresh lime juice
⅛ tsp kosher salt, plus more to taste
Reserved date soaking liquid, if needed
To Finish
⅓ cup roasted salted peanuts, roughly crushed
Flaky salt, to taste
Method
1. Soften the dates
Place the pitted dates in a small bowl.
Pour the hot water over them and let them soften for about 10 minutes.
Reserve the soaking liquid. You may not need it, but it's helpful if the butter needs loosening while blending.
2. Brown the butter
Place the butter in a small saucepan over medium heat.
As it melts, it will foam before the milk solids begin turning golden.
Continue cooking until the butter smells deeply nutty and the milk solids become a rich amber brown.
Immediately pour the butter, including all of the browned bits, into a heatproof bowl to stop the cooking.
Allow it to cool until no longer hot but still soft enough to blend.
3. Make the date butter
Drain the softened dates.
Add the browned butter and dates to a food processor.
Blend until mostly smooth.
Add:
- ½ teaspoon freshly grated ginger
- 1 teaspoon lime zest
- 1 teaspoon fresh lime juice
- ⅛ teaspoon kosher salt
Blend again until completely smooth.
If the mixture feels too thick, add one teaspoon of the reserved soaking liquid at a time until silky.
Taste before making any adjustments.
If it tastes flat, add another tiny pinch of salt.
If it feels too rich, add another ½ teaspoon lime juice.
If the ginger disappears, grate in another small amount.
Transfer to a bowl and refrigerate for 20 to 30 minutes. The butter will firm into a whipped consistency that's perfect for dipping.
4. Caramelize the plantains
Peel the ripe plantains and slice them diagonally into thick pieces.
Heat the butter in a large skillet over medium heat.
Arrange the plantains in a single layer and cook undisturbed until deeply golden.
Flip carefully.
Sprinkle the brown sugar evenly over the plantains and continue cooking until the sugar melts into a glossy caramel coating.
Finish with a small pinch of kosher salt.
5. Serve
Arrange the warm caramelized plantains on a serving platter.
Scatter the roasted peanuts over the top.
Serve the whipped brown butter date butter alongside for dipping.