Grilled plantains with brown-butter honey pecans, crema and berries

Halve the black-ripe plantains in their skins and grill on the unheated side of a grill hot on one side, about 20 minutes until very soft and the skins are blistered and blackened.

In a pan over the hot side, heat a couple tablespoons of butter to brown, break in the pecans and cook until aromatic and toasty, add a little honey and a little anejo tequila, and set aside.

Peel the plantains, cut a piece of banana leaf into six squares, and slice the plantains about a quarter to half inch thick onto the leaves.

Set the leaf packages on the hot part of the grill so the leaf chars and perfumes the plantains; reheat the pecan mixture with a sprinkling of salt and a little black pepper.

Spoon the brown butter pecans over the plantains and top with berries and Mexican crema.