Place the sliced plantains, sugar, water, the spices, and the lime or lemon juice in a large, heavy-bottom aluminum pot over medium-low heat. Agitate the pot to mix everything. Let cook uncovered over medium-low heat until bananas are brown and soft (approximately 1 hour for this quantity of plantains).

Let the compote cool down completely before storing in a sterilized, dry, and sealed glass jar. Remove the cloves and refrigerate. It can be eaten by itself, with a hint of heavy whipping cream on top, with toast, or used as a topping for ice creams, pancakes and waffles.

Note: Consum these preserves within one week.