Blood Orange Sweet Plantains With Dark Espresso Balsamic Sauce


  • 4 ripe Black Plantains
  • 4 Tbsp Unsalted Butter (divided)
  • ¼ Cup Blood Orange Olive Oil
  • 3 Tbsp Cinnamon Cane Sugar
  • 1 Tbsp Vanilla Cane Sugar
  • 1 Tbsp Dark Espresso Balsamic + drizzle


  1. Peel & slice plantains
  2. Heat 3 tbsp butter & Blood Orange Olive Oil in skillet over low-medium heat. **The sugar content for plantains is high, & will burn if pan is too hot.
  3. Fry the plantains in a single layer until golden on the bottom. Next, turn over with a spatula and cook other side till golden.
  4. Add Cinnamon Cane Sugar & Vanilla Cane Sugar. Let cook a few more seconds just to begin to caramelize the sugar.
  5. Put remaining butter in to melt, and add Dark Espresso
  6. Plate to serve and drizzle with more Dark Espresso Balsamic.

                  STAY IN TOUCH