Plantains with Balsamic-Basil Glaze

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   Prepare a medium fire in the grill.

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   In a small saucepan over high heat, boil the vinegar to reduce its volume to 1/4 cup.

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   In a small bowl, combine the reduced vinegar with the butter, honey, basil, and salt.

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   Using a whisk, vigorously whip the butter until smooth and all ingredients are blended.

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   4.

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   With a paring knife, make a shallow cut into the curved side of each plantain lengthwise, from end to end.

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    Repeat the process, making the second cut 1/2 inch away from the first.

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    Remove the 1/2-inch piece of peel, then, using your fingers, gently pry away the peel from the sides of each plantain.

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    Next, take some balsamic butter and spread generously over the entire inside of each plantain, leaving the peel on the outside intact.

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    5.

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    Place the plantains on the outer perimeter of the grill to receive indirect heat.

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    Grill for about 1 hour, basting with the remaining balsamic butter.

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    6.

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    To serve, place whole plantains on a serving plate.

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    Using a soup spoon, scoop out spoonfuls of the plantain flesh to serve individual portions.

* Per serving · 4 servings · Values may vary.

No additional tips available.