Just back from Cuba which is a great country, very hospitable people but not known for it's cuisine perhaps! However, I had a wonderful dessert as mentioned above but I don't know how to really describe ( or make ) the tropical fruit that accompanied the dish. Fresh pineapple, mango, papaya had been cooked down to this mouth-watering 'confit' it seems, although pieces of fruit had retained their shape and served chilled. Quite exquisite.
Has anyone an idea how I might re-create this please? I adore creme caramel and make that often so that's not a problem
Ps. Hurricane sandy certainly did some damage in the East. Luckily for us we were by that time in the west!!