Instructions: In a small saucepan over high heat, boil vinegar to reduce volume to 1/4 cup.

In a small bowl, combine reduced vinegar with butter, honey, basil and salt.

Vigorously whip butter with a whisk until smooth and all ingredients are blended.

Make a shallow cut with a paring knife into curved side of each plantain, lengthwise, from end to end. Repeat process, making second cut 1/2 inch away from the first. Remove 1/2 inch piece of peel, then, using your fingers, gently pry away peel from sides of each plantain. Next, take some balsamic butter and spread generously over entire inside of each plantain, leaving peel on outside intact.

Place plantains on perimeter of grill to receive indirect heat. Grill for about 1 hour, basting with remaining balsamic butter.

To serve, place whole plantains on a serving plate. Using a soup spoon, scoop out spoonfuls of plantain flesh to serve individual portions.

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