Papaya & Konparèt Crumble au Rhum

You probably never make desert, unless you have people over.

I myself, never make desert.

I never do, truly… that’s why we have Marie Béliard, a perfectly refined local Bakery, that makes the best, most beautiful deserts and is a true life savior to so many hostesses I know.

Never make desert, until last night and this fabulous blog adventure I got on. Why? No other reason than the fact that I don’t have a sweet tooth. My husband and kids do though, so maybe I will have to revise that. Specially that now, when I cross people in the isle of the supermarket at 7 pm when I’m beat from a long day at work, I get comments like “Great Blog!” which brings this Über smile on my face and my heart (thanks for the appreciation dear readers) followed by most recently… “everything looks terrific, but seriously you NEED to start making desert…” and woouuhhhhhhh frown down. Fear installs itself: “Desert?! I don’t make desert! You want to see desert on Haiti Bites? Really????” — worried face of mine. And then, boum, my usual enthusiasm returns, and I think, I NEED to make desert ! Come on Sylvie… you need to make desert! You need to make desert … You need to make desert !!!!!

How’s that for self motivation :o)

So now that I have made this incredible recipe, I am sharing it with you.

I started with a perfectly ripe papaya. You know, when you get this green papaya, and it is one day, exactly at that point when if you wait one more day, you will lose the texture you had been waiting for all along (and the taste as well) as it will forever taste and look different with every day that goes by…

Well that’s how I decided to make a pudding with papaya… then I realized that rather than using white bread, using some Konparet I had recently purchased freshly arriving from Jeremie would make this recipe adventure even more #haitibites #haitianfusion like, so konparet it was. Konparet is this killer bread-crossed-with-cake-coco-cinnamon-gingery like biscotti style of heavy cake that I chose to make into a crumble… A Papaya au Rhum “Konparet” Crumble! What a name, but trust me, this is heavenly good.

I have NEVER made crumble in my life. Or pudding as a matter of fact. And if I tell you that I managed to pull this one out with grace and deliciousness, so can you. This is a super easy recipe… almost as easy as the extra pounds you may engulf from eating this uhmmmmm soooooo smooth yet crunchy crumbly, smoothly sweet and rumly desert, served warm with a scoop of vanilla ice cream, welcome to crumble Heaven!

Only one conclusion: You need to make desert …You need to make desert ! You need to make desert !!!!!

Ingredients for 6
1 medium fresh ripe papaya, thinly sliced
3.5 tablespoon demi-sel butter
4 tablespoons honey
4 tablespoons brown sugar
1 teaspoon vanilla extract
8 tablespoons of Haitian dark rum
2 tablespoons dream whip
1 teaspoon cinnamon
3 cups of crumbled konparèt
Vanilla ice cream to serve if desired

Papaya and Konparet Crumble au Rhum
Papaya and Konparet Crumble au Rhum

Preheat your oven to 400° F.

Heat your butter on low heat in a pan. Add the honey and the dream whip to the butter to make nice buttery cream mixture. Now add the vanilla extract to it.

Cut your konparèt into thin slices, then crumble with a spoon. Add in the brown sugar, cinnamon and rum. Mix lightly in order to wet all the crumbly konparèt with rum, and have it coated with the sugar.

Thinly slice your papaya, almost like a sashimi.

In your six ramekins, divide equally half of the buttery cream mixture.

Top with one layer of papaya slices just like you would a mille-feuille.

Add a layer of konparèt crumble.

Add a second layer of papaya slices.

Top with remaining konparèt crumble.

Now reheat the buttery cream mixture lightly if cold to ensure it is fully melted. Add equally on top of each ramekin.

Set the ramekins on a baking sheet and bake for 20 minutes in the preheated oven.

Remove from the oven and let cool a few minutes.

Shape a nice scoop of vanilla ice cream into your plate.

Carefully unmold your Papaya Konparèt Crumble, and top the ice cream with it upside down.

Serve immediately, and enjoy one spoon at a time, every single layer and taste of this delicious Haitian fusion astronomically delicious desert.


About Sylvie

One comment

  1. Hello i would like to know do you have a recipe for komparet? i would greatly appreciate it

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