Copitas Latinas means (according to me) ‘little cups of Latino-ness.’ In this case, sweet, ripe plantains glazed with rum and sugar, salty-sweet pepitas (pumpkin seeds) and some vanilla ice cream or froyo.
Plantains are eaten verde (green) or maduro (ripe; see photo below). When green, they are usually eaten as a starchy side dish, mashed like yams or sliced and fried. As they ripen, the skins turn yellow and, eventually, very black. When the skins have pretty much turned all black, with a few flecks of yellow,they are perfect for glazing.
Makes 4 servings, can be easily doubled
1 large ripe plantain (see picture at left for a good idea what it should look like)
3 tablespoons coconut sugar or dark brown sugar
1 tablespoon melted butter
2 teaspoons Bourbon
Salty Sweet Pepitas
2 tablespoons palm coconut sugar
1 tablespoon water
1/2 teaspoon fine sea salt
1/3 cup pepitas (pumpkin seeds)
1 pint vanilla ice cream, frozen yogurt, rum-raisin ice cream or salted caramel ice cream.
Preheat the oven to 400° F. Stir the sugar, butter and rum in a mixing bowl until smooth. Peel the plantain and cut into 1/4-inch rounds. Arrange the plantains side by side on a parchment-lined or non-stick baking sheet. Spoon the brown sugar mixture over the plantain slices, dividing it evenly. Bake the plantains until the glaze is browned and bubbling and the plantain slices are very tender, about 10 minutes. Stop about halfway through to carefully spoon some of the pan juices over the the plantains. Cool the plantains completely on the baking sheet. turning them gently with a fork once or twice in the pan juices.
While the plantains are cooling, heat the coconut sugar, 1 tablespoon water and salt to a boiling in a medium skillet. Add the pepitas and stir until almost all the liqiud is evaporated and the seeds start to stick together in clusters. Coconut palm sugar doesn’t behave like regular sugar, so you won’t end up with a crackly, glass like finish–just little clusters of salty and sweet pepitas that are perfect for spreading over ice cream. Scrape the seeds on to a plate and let them cool, breaking them up occasionally, for at least 15 minutes.
Lay a few glazed plantain slices around the outer edge of you serving bowl or cup. Scoop in the ice cream and sprinkle the pepitas over all. Enjoy!!