Candied papaya parfaits
Candied papaya parfaits
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 40 minutes plus overnight chilling | Serves 8
6 cups water 1/2 teaspoon baking soda 2 not-quite-ripe papayas (about 3 pounds total), halved, seeds scraped out, peeled and cut into 2-inch-by- 1/2-inch strips 5 whole cloves 1 1/2 cups coarsely grated piloncillo brown sugar 1 cup granulated sugar 1 cinnamon stick, cracked in half 1/2 cup heavy cream 2 tablespoons powdered sugar 1/4 cup sour cream 1 cup crumbled or grated queso blanco 1/2 cup unsweetened grated coconut or Mint leaves for garnish

Step 1 Combine the water and baking soda in a medium saucepan and bring to a boil. Add the papaya pieces and cook for 5 minutes over medium heat. With a slotted spoon, carefully transfer the fruit strips to a platter lined with paper towels; set aside.

Step 2 Meanwhile, toast the cloves in a small skillet until fragrant, about 1 minute, and lightly crush them. Add the crushed cloves, piloncillo, granulated sugar and cinnamon to the papaya cooking liquid and cook over medium-high heat until the syrup is thick enough to thinly coat the back of a wooden spoon.

Step 3Return the papaya to the pan and cook for 30 minutes over medium heat. The syrup will turn a very dark amber. Let the papaya cool in the syrup, then transfer it, along with the syrup, to a bowl. Cover and refrigerate overnight.

Step 4The next day, put the heavy cream in a cold mixing bowl and whisk or beat, slowly adding the powdered sugar, until it holds soft peaks. Fold in the sour cream.

Step 5Drop 1 tablespoon of the queso blanco into each of 8 chilled martini glasses. Lay 4 slices of candied papaya on top. Add another tablespoon of crumbled queso blanco, then 4 more papaya slices. Drizzle some of the syrup over each, then spoon a dollop of whipped cream on top. Garnish each parfait with grated coconut, toasted for 13 to 15 minutes in a 350-degree oven, or mint leaves, as desired.

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