Grilled Ripe Plantains

A butter and brown sugar glaze, balanced by some vinegar, is spread over the plantains and then they are grilled. They are split down the middle, and grilled skin-side down. I've never had plantains prepared this way, and wow - they were delicious!

Note that this recipe also has a very handy table - it compares three ripeness stages of a plantain in terms of composition (how much starch or sugar), the best cooking method, and the best seasoning).

This was prepared by a friend for my cooking club - and it was a knockout. Really delicious.