-
1
Combine the water and baking soda in a medium saucepan and bring to a boil.
-
2
Add in the papaya pcs and cook for 5 min over medium heat.
-
3
With a slotted spoon, carefully transfer the fruit strips to a platter lined with paper towels; set aside.
-
4
Meanwhile, toast the cloves in a small skillet till fragrant, about 1 minute, and lightly crush them.
-
5
Add in the crushed cloves, piloncillo, granulated sugar and cinnamon to the papaya cooking liquid and cook over medium-high heat till the syrup is thick sufficient to thinly coat the back of a wooden spoon.
-
6
Return the papaya to the pan and cook for 30 min over medium heat.
-
7
The syrup will turn a very dark amber.
-
8
Let the papaya cold in the syrup, then transfer it, along with the syrup, to a bowl.
-
9
Cover and chill overnight.
-
10
The next day, put the heavy cream in a cool mixing bowl and whisk or possibly beat, slowly adding the powdered sugar, till it holds soft peaks.
-
11
Mix in the lowfat sour cream.
-
12
Drop 1 Tbsp.
-
13
of the queso blanco into each of 8 chilled martini glasses.
-
14
Lay 4 slices of candied papaya on top.
-
15
Add in another Tbsp.
-
16
of crumbled queso blanco, then 4 more papaya slices.
-
17
Drizzle some of the syrup over each, then spoon a dollop of whipped cream on top.
-
18
Garnish each parfait with grated coconut, toasted for 13 to 15 min in a 350-degree oven, or possibly mint leaves, as desired.
-
19
This recipe yields 8 servings.
-
20
Comments: To serve this, you'll need eight martini glasses or possibly similarly festive glassware.
-
21
Piloncillo is solid brown sugar, available in Latin markets.
-
22
You can substitute three-fourths c. packed dark brown sugar.
-
23
Queso blanco, white cheese, is available in Latin markets.
