Honey grilled plantains with brown butter pecans, crema and berries

Cut the plantains in half in their skins and put them on a tray.

Heat one side of the grill really hot and set the plantains on the side with no heat under it. Cook about 20 minutes until very soft and the skins are blistered and blackened.

In a pan over the hot side, melt the butter with the pecans broken in, taking the butter to brown, until the pecans are aromatic and beginning to toast.

Add honey and a little Añejo tequila. Set aside to cool a little.

Peel the plantains. Cut a piece of banana leaf into six squares.

Slice the plantains a quarter to half an inch thick, lay them on the banana leaf squares and slide onto the hot side of the grill so the leaf chars, softens and perfumes the plantains.

Reheat the pecan mixture with a sprinkling of salt and a little black pepper.

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