Poached plantain in spicy drizzle

Aromatic and fragrant. I love the winning combination of spices used by Jean-Christophe Novelli in his fabulous tarte tatin and after 3 years working at his Academy I’m hooked… Here I poach plantain in a spice syrup until they are soft and candied and serve with exotic fruits.


  • 1. Peel, then chop the plantain into ½ cm (¼ inch) discs.
  • 2. Put the syrup ingredients in a pan and bring to a boil. Once the sugar dissolves add the plantain and simmer until syrupy, allowing the plantain to poach and cook through.
  • 3. Remove from the heat and leave to cool then chill in the fridge, preferably overnight.
  • 4. Peel, core, de-seed and slice the fresh fruits and put in a shallow bowl. Drizzle with the plantain spicy syrup and serve.
  • 5. Tip - delicious served over ice cream or natural yoghurt
  • 6.