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2 lg. ripe plantains (all black)
3/4 stick oleo
1 c. maple syrup
1 1/2 tsp. cinnamon
Melt oleo in heavy aluminum or iron skillet. Add syrup and plantains. Sprinkle with 1/2 teaspoon cinnamon. Cook 5 minutes. Turn with an icing spatula. Sprinkle other 1/2 teaspoon cinnamon. Cook on low to medium heat until syrup forms soft ball, about 30 minutes. Turn frequently. May be served as garnish for pork, chicken or turkey. May be varied by toasting bread and dipping in syrup for breakfast or lunch.
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