Name: Pineapple–Mango Fools (Reduced Sugar)
Total time: 1 h 25 min
Ingredients: 2 tablespoons unsalted butter; 1 pineapple , peeled, cored, and cut into ½-inch pieces (4 cups); 1 mango , peeled, pitted, and cut into ½-inch pieces; ¼ teaspoon salt; ¼ cup dark rum; 2 tablespoons shredded fresh Thai basil; 2 teaspoons lime juice; 2 cups heavy cream; 2 tablespoons honey; ½ cup macadamia nuts , toasted and chopped

Why This Recipe Works

To allow the fruit flavor to shine, we decided not to add any sweetener to our fruit puree. We caramelized the pineapple and mango in a skillet to concentrate their sweetness and flavor; flambéing some rum in the pan gave the mixture complex flavor without any harshness from the alcohol. Pulsing the mixture a few times in a food processor gave it just the right texture—not completely smooth, but not overly chunky either. Thai basil and lime juice offered nuanced, sophisticated flavor. We added a small amount of honey to our whipped cream for complementary sweetness, and we topped the layered desserts with toasted macadamia nuts for crunch and buttery, nutty flavor.

Before You Begin

If you can't find Thai basil, regular basil will work. Before flambéing, be sure to roll up long shirtsleeves, tie back long hair, and turn off the exhaust fan and any lit burners.

Instructions

Melt butter in 12-inch skillet over medium-high heat. Add pineapple, mango, and salt and cook, stirring occasionally, until golden brown, 15 to 20 minutes. Off heat, add rum and let warm through, about 5 seconds. Wave lit match over pan until rum ignites, then shake pan to distribute flames. When flames subside, scrape up any browned bits and transfer to large bowl. Refrigerate until chilled, about 45 minutes.

Pulse chilled pineapple mixture in food processor until finely chopped and no pieces larger than ¼ inch remain, about 5 pulses. Transfer to bowl and stir in basil and lime juice.

Using stand mixer fitted with whisk attachment, whip cream and honey on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spoon ¼ cup pineapple mixture into bottoms of eight 8-ounce glasses or jars, then top evenly with ¼ cup whipped cream. Spoon remaining pineapple mixture into glasses and dollop remaining whipped cream over top. Sprinkle with macadamia nuts and serve immediately.