Baked Platanos Maduros?
ok, so I'm Cuban, I know my platanos maduros and I know my Tostones. And I know they are both typically fried. the frying gives maduros that great caramelization and edge to the sweetness.
but i recently had absolutely PERFECT maduros in a Cuban owned/run eatery that said they were baked.
could this be? has anyone tried this? I'm assuming its low temps for long times? but how to keep them moist? maybe covered? a blast from the broiler at the end? hmmm
looking around online the only kinds of baked sweet plantains you hear about are baked whole plantains, but no, these were beautifully sliced, plump, brown and sticky...
I've seen recipes that call for them to be baked in their skins for a while, then peeled, cut and baked some more (at a higher temp) to produce caramelization - perhaps that's what they do? I'm not an experienced maduros maker so I don't really know but it seemed like a clever technique to me.