Plantains With Crema Espesa (Thick Cream) - cooking recipe

Ingredients

2 medium ripe plantains or 4 medium firm bananas
3 tablespoons margarine (unsalted) or 3 tablespoons butter (unsalted)
1/4 cup packed brown sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
2 tablespoons toasted chopped pecans or 2 tablespoons slivered almonds
Crema Espesa
1 cup whipping cream (not ultra-pasteurized)
2 tablespoons buttermilk

Preparation

Peel and bias-slice plantains or bananas into 1/2-inch thick slices (about 2 cups).
Melt margarine or butter in a large skillet.
Add plantains or bananas to melted margarine or butter.
Heat about 5 minutes for plantains (2 minutes for bananas) or just until warm & tender; gently stirring occasionally.
Sprinkle with brown sugar. Stir gently until sugar melts.
Carefully stir in vanilla & cinnamon.
Sprinkle with nuts.
Serve immediately with Crema Espesa.
Crema Espesa:
In a small saucepan heat whipping cream over low heat until warm (90 degreesF to 100 degreesF).
Pour the cream into a small bowl; stir in the buttermilk.
Cover & let the mixture stand at room temperature for 24 to 30 hours. DO NOT STIR or until the mixture is thickened.
Store in a covered container in the refrigerator for up to a week.
Stir before serving.