4 lg. yellow plantains, ripened
1 stick butter, unsalted
1/2 c. brown sugar
1/2 c. warm water
2 cinnamon sticks
a pinch of cloves

Peel the ripened yellow plantains and cut into 3 parts.

Sauté the plantains in a skillet with a few tablespoons of butter at a time, adding more as needed.

Place cinnamon sticks in between plantains. Combine brown sugar and water, stirring until dissolved. Pour over the plantains. Cut each plantain into 3 parts, then push 2 to 3 cloves into each plantain.

Cook over low heat until fork tender.