30 minutes
A simple yet indulgent dessert featuring roasted plantains, rich Mexican goat milk caramel (cajeta), and toasted nuts.
Black-ripe Plantains, Roasted
each
Pecan Halves, Toasted
0 oz
Cajeta, Warmed
0.25 fluid ounces
1. Preheat Oven and Prepare Plantains
Preheat your oven to 450 degrees and prepare the plantains by cutting lengthwise and making small slits in the skin. Arrange on a baking sheet and roast for about 20 minutes until soft and golden brown.
2. Toast the Nuts
While the plantains are roasting, toast the nuts in a skillet over medium-low heat for about 5 minutes until fragrant.
3. Warm the Cajeta
Gently warm the cajeta in a saucepan over low heat or in the microwave until pourable.
4. Assemble and Serve
Allow the plantains to cool slightly, then peel and slice into pieces. Arrange on a plate, drizzle with warm cajeta, and sprinkle toasted nuts on top. Serve immediately.
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