Compote of Plantains, Old Style from The Picayune's Creole Cook Book by The Times Picayune Publishin
The following is a famous Creole way of cooking Plantains that has fallen in desuetude, but which deserves to be resurrected as one of the most delightful methods of preparing Plantains: Have ready...
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Ingredients
- 6 Plantains
- ¼ Pound of Sugar
- A Pint of Rum, Kirsch or Maraschino Sauce
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