Amarillos (Fried Sweet Plantains)

Ok, another of my top 5.

2 to 3 ripe black plantains (they will go from green to yellow and then to black)
2 tbps unsalted butter, divided
1 tsp ground cinnamon
1 tsp natural vanilla extract
2 tbsp brown sugar

To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise. Heat 4 tbsp butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.) Fry the plantains in a single layer, untill golden on the bottom, then turn over with a spatula. To serve as a side dish, you can stop here.

To take it to dessert status: Add the cinnamon, vanilla, and sugar and let cook for a few more seconds, just to begin caramelizing the sugar. Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.