Banana Compote (Doce de Banana)
Ingredients
- 4 very ripe plantains peeled, stringy bits removed, and sliced 0.75 in thick (1 cm) crosswise
- 8.2 ounces light brown sugar if making the compote in a copper pan, use white granulated sugar to see if the mahogany color is achieved (250 grams)
- 13.5 fl.oz water 400 ml
- ¼ teaspoon ground cinnamon
- 6 cloves
- Juice of ½ lime or lemon
Instructions
- 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.
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