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. 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. The Mercury News. The information you receive online from The Mercury News is protected by the copyright laws of the United States.