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1
Preheat oven to 400 degrees F degrees.
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2
Line a baking sheet with a Silpat nonstick baking mat or parchment paper.
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3
In a small bowl, coat nuts with honey.
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4
Spread nuts on the Silpat-lined or parchment paper lined baking sheet.
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5
Bake until deep amber, 7 to 10 minutes.
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6
Transfer nuts to a bowl to cool.
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7
Coarsely chop, and set aside.
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8
Place each fruit in its own bowl.
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9
In a medium saucepan, combine sugar, 3 cups water, vanilla bean, and lime juice.
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10
Bring to a boil.
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11
Remove from heat, and pour in rum.
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12
Pour enough syrup over each bowl of fruit to cover.
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13
Place a parchment-paper round on the surface of the fruit so that it is submerged in the liquid.
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14
Set aside until it cools to room temperature, about 2 hours.
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15
For more intense flavor, the fruit can be prepared up to this point a day in advance and refrigerated overnight.
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16
If necessary, remove fruit from refrigerator.
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17
Keeping it separate, place fruit into a sieve to drain; reserve syrup.
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18
In the bowl of a food processor fitted with a metal blade, puree kiwi and papaya separately until smooth, adding as much of the reserved syrup as necessary so that the puree is the consistency of applesauce.
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19
Transfer to separate bowls.
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20
Do not puree pineapple.
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21
Set bowls aside.
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22
In a chilled, medium stainless-steel bowl, using a large whisk, combine heavy cream and brown sugar.
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23
Whip cream until soft peaks form, about 3 minutes.
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24
Spoon a small amount of the kiwi puree into the bottom of six 8-ounce parfait glasses.
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25
Spoon a small amount of whipped cream on top.
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26
Continue with pineapple and then papaya, alternating whipped cream with each layer of fruit, finishing with whipped cream.
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27
Sprinkle with toasted, chopped macadamia nuts.
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28
Serve immediately.
