The combination of the brown sugar, honey, and buttery almond tequila brings out the sweetness of the ripe plantains giving the usual fried plantains a heavenly twist.
Over medium flame, heat oil in a nonstick skillet. Sauté plantains in hot oil on each side for about 2 minutes, or until golden brown. Using a slotted spoon, transfer plantains to serving plates. The coating is sticky so do NOT drain on paper towels.
Combine honey, tequila, cinnamon, and warm melted butter in a bowl. Whisk until thoroughly smooth.
Spoon sauce over plantains. Serve immediately.
Notes
Select yellow or black plantains for optimum flavor and tenderness. We do not recommend substituting bananas for plantains.
Almond Tequila - If you don't have any on hand, feel free to use regular tequila and add 1/2 teaspoon of almond extract.