Easy Banana Compote (Doce de Banana)
Ingredients
- 4 very ripe plantains – peeled, with the stringy fibers removed, and sliced crosswise into ¾-inch-thick rounds
- 8.2 ounces light brown sugar
- 13.5 fl oz water
- ¼ teaspoon ground cinnamon
- 6 whole cloves
- juice of ½ lime or lemon
Instructions
- Prepare the plantains: Peel 4 very ripe plantains, remove the stringy fibers, and slice them crosswise into thick rounds.
- Combine the ingredients: Place the sliced plantains, light brown sugar, water, cinnamon, cloves, and lime or lemon juice in a large, heavy-bottomed aluminum pot over medium-low heat. Gently shake the pot to mix the ingredients.
- Cook the compote: Cook uncovered over medium-low heat for approximately 1 hour, until the plantain slices turn brown and soft.
- Cool and store: Let the compote cool completely before transferring it to a sterilized, dry glass jar with a tight-fitting lid. Remove the cloves, seal the jar, and refrigerate.
- Serve: Enjoy the compote on its own, with a splash of heavy whipping cream, or with toast. You can also spoon it over ice cream, pancakes, or waffles.
Recipe Notes
Storage and Reheating
Refrigerate: Transfer the compote to a sterilized, airtight glass jar and refrigerate within 2 hours of cooking. Keep at 40°F (4°C) or below and consume within 3–4 days. Freeze: Store the cooled compote in airtight, freezer-safe containers for longer storage. The plantain slices may soften after thawing and lose some of their texture. Reheat: Serve the compote chilled or gently reheat individual portions on the stovetop until thoroughly hot, reaching 165°F (74°C).Nutrition
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