Best 2 Tropical Fruit Crepes With Vanilla Bean And Rum Butter Sauce Recipes

TROPICAL FRUIT SPLITS WITH RUM SAUCE AND CHILE-MACADAMIA BRITTLE

Steps:

• Make sauce:
• Stir together rum, boiling-hot water, and vanilla. Cook sugar in a 3-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove pan from heat and carefully stir in rum mixture (caramel will harden and steam vigorously). (Pan is removed from the flame to prevent alcohol from igniting. If it does ignite, simply allow flames to burn out on their own.) Simmer sauce until smooth. Remove pan from heat and when bubbling subsides stir in butter. Cool sauce to room temperature.
• Grill fruit:
• Prepare grill for cooking. Standing mango upright, cut 1 lengthwise slice from each broad side of mango (be careful because peeled mango is slippery) and discard pit.
• Cut each papaya half lengthwise into thirds.
• Standing pineapple upright, cut lengthwise into 1/2-inch-thick slices.
• Halve bananas lengthwise. Sprinkle all fruit lightly on 1 side with chili powder.
• Grill fruit on a well-oiled rack set 5 to 6 inches over glowing coals until grill marks form, about 1 minute. Turn fruit over and grill 1 minute more. Transfer to a cutting board and slice into decorative pieces.
• Coarsely chop three fourths of brittle, reserving remainder for garnish.
• Put 3 scoops ice cream into each of 8 dishes and top with grilled fruit and sauce. Sprinkle splits with chopped brittle and garnish with larger pieces of brittle and coconut.

TROPICAL-FRUIT CREPE CAKE

Steps:

• Pastry cream: In a large sauce-pan, bring milk, coconut, and salt to just under a boil. Remove from heat, cover, and let stand until cool, about 2 hours. Strain through a fine-mesh sieve; discard solids.
• In a medium saucepan, whisk together granulated sugar and cornstarch. Whisk in egg yolks, then milk mixture. Stir in butter. Bring to a boil over medium heat, then continue to cook, whisking constantly, 1 minute. Pass mixture through fine-mesh sieve. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 3 days.
• Crêpes: Combine flour, granulated sugar, salt, milk, eggs, vanilla, and melted butter in a blender. Blend until smooth. Refrigerate at least 1 hour and up to overnight.
• Lightly brush an 8-inch non-stick skillet or crêpe pan with butter. Heat over medium until just starting to smoke. Remove from heat and pour a scant 2 tablespoons batter into center, swirling to cover bottom. Cook until edges are golden and center is dry, about 30 seconds. Flip and cook about 20 seconds more. Slide crêpe onto a parchment-lined baking sheet. Repeat with remaining batter, brushing skillet with more butter and adjusting heat as needed; stack crêpes as you go (you should end up with about 40). Let cool completely. Crêpes can be refrigerated in an airtight container up to 3 days.
• Whisk chilled pastry cream to remove any lumps. In a medium bowl, whip 1 cup heavy cream to stiff peaks. Fold into pastry cream. Place a crêpe on a flat serving dish. Spread about 1/4 cup pastry cream onto crêpe. Repeat process with remaining crêpes and pastry cream, finishing with a crêpe. Refrigerate until set, at least 2 hours and up to overnight.
• To serve, whip remaining 1 cup heavy cream with confectioners' sugar to stiff peaks. Arrange pineapple slices on top of cake, overlapping slightly. Dollop whipped cream on top and garnish with toasted coconut.