Papaya Pineapple Fool in Hazelnut Florentine Cups

Name: Papaya Pineapple Fool in Hazelnut Florentine Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup papaya, peeled and cut into 1-inch pieces; 1/2 cup pineapple, cut into 1 inch pieces; 1/2 cup sugar; 1 1/2 cups heavy cream; Fresh mint; 1/2 cup chopped, toasted hazelnuts; 1 stick unsalted butter; 3/4 cup brown sugar; 1/2 cup corn syrup; 1/2 cup ground hazelnuts; 1 cup flour; 1 1/2 cups white chocolate chips

Servings: persons

1 cup papaya, peeled and cut into 1-inch pieces
1/2 cup pineapple, cut into 1 inch pieces
1/2 cup sugar
1 1/2 cups heavy cream
Fresh mint
1/2 cup chopped, toasted hazelnuts
1 stick unsalted butter
3/4 cup brown sugar
1/2 cup corn syrup
1/2 cup ground hazelnuts
1 cup flour
1 1/2 cups white chocolate chips

1
For the fool: To a medium saucepan, add the papaya, pineapple and sugar.
2
Cook over low heat, mashing with a fork, for 10 to 15 minutes, or until the mixture is the consistency of a chunky puree.
3
Remove the mixture from the heat and refrigerate until well chilled.
4
Using an electric mixer, whip the heavy cream.
5
Gently fold the heavy cream into the fruit mixture.
6
Refrigerate for several hours.
7
For the hazelnut florentine cups: Preheat oven to 350 degrees F. In a food processor, pulse the hazelnuts until they resemble fine crumbs.
8
Be careful not to over grind and create a paste.
9
In a small saucepan, melt the butter.
10
Add the brown sugar and the corn syrup.
11
Bring to boil.
12
Remove from the heat and add the ground hazelnuts, and flour.
13
Mix well.
14
Drop tablespoonfuls onto a greased cookie sheet several inches apart, these cookies will really spread out.
15
Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance.
16
Remove from the oven and immediately and carefully shape the cookie over an upside down 8-ounce glass to form a small bowl.
17
Allow to cool for a few minutes.
18
Transfer to wire rack.
19
Place chocolate chips in a small bowl.
20
Place the bowl over a pot of barely simmering water, and stir until the chips are melted.
21
Once the chocolate is melted, paint the inside of the florentine cups with a thin layer of chocolate.
22
Allow the chocolate to dry.
23
To finish: Place a large spoonful of the fool into each florentine cup.
24
Garnish with a sprig of fresh mint and chopped, toasted hazelnuts.

1262

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup papaya, peeled and cut into 1-inch pieces, 1/2 cup pineapple, cut into 1 inch pieces, 1/2 cup sugar, 1 1/2 cups heavy cream, and more.

Yes, Papaya Pineapple Fool in Hazelnut Florentine Cups falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!