Sweet papaya poached in dark rum, cinnamon, star anise, cloves, and ginger, with honey-lime yogurt and roasted coconut and mint
Makes 8-10 small parfait tall glasses
Almibar (syrup)
3 cups water
1 cup dark rum
1 ½ cups sugar
1 cinnamon stick
1-2 star anise
5-6 whole cloves
1 half inch slice fresh ginger, grated
1 medium fresh ripe papaya, peeled, cubed
Salsa de yogurt (yogurt sauce)
2 cups vanilla yogurt
1 tsp. almond extract
2-3 tbsp. honey
1 tbsp. lime juice
1 tbsp dark rum
Garnish
1 ½ cups roasted coconut chips
1 bunch mint, ribbons
8-10 edible flowers
To make the syrup, combine all ingredients in a medium saucepan and bring to a boil and let simmer for 5 minutes. Adjust heat to medium, and with liquid still very hot but not boiling, poach fruit in batches until tender but not mushy, about 3-5 minutes per batch, and transfer to a clean bowl as you poach it. After all fruit has been poached, allow poaching liquid to cool and pour over poached fruit. Chill until ready to serve.
To make the yogurt sauce, combine yogurt, almond extract, honey, lime juice and dark rum and mix well. Taste and adjust seasonings (honey and rum). Chill until ready to use.
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