So it goes at The Breadfruit & Rum Bar, where chef/owner Danielle Leoni’s roasted plantains ($8) perform equally well as a delicately sweet dessert or small plate appetizer. First, Leoni peels the ripe fruit and slices them into oblong medallions. She then gently sautés the plantains in olive oil to caramelize the flesh until it turns a “beautiful reddish brown.” When the plantains achieve a crunchy outer layer, she pops them in the oven to finish, later tapping freshly ground cinnamon over the wedges to create a beguiling fragrance akin to homemade apple pie.
The roasted plantains have the tender consistency of a baked apple, but with a crisp and sticky shell. Leoni serves them with mango chutney dolled up with garlic, fresh ginger, red bell pepper and raisins, creating a savory-sweet collision of flavors and textures. “It’s incredibly popular,” Leoni says. “Forks are going to collide over these plantains.”
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