Plantain Cake with Cognac Pecan Cream and Pomegranate Recipe

Ingredients

• 3/4 cup corn oil
• 3 ripe plantains, peeled and cut into 1 1/2-inch-thick chunks
• 2 tablespoons brown sugar
• 2 tablespoons of melted butter
• 2 cups cognac pecan cream
• 2 cups pomegranate seeds
• 1 cup sour cream
• 1 cup pecans
• 1 cup cream cheese
• 1 cup milk
• 1 pinch freshly ground nutmeg
• 2 tablespoons cognac