Candied Papaya Parfaits

Directions

1. Combine the water and baking soda in a medium saucepan and bring to a boil. Add in the papaya pcs and cook for 5 min over medium heat. With a slotted spoon, carefully transfer the fruit strips to a platter lined with paper towels; set aside.
2. Meanwhile, toast the cloves in a small skillet till fragrant, about 1 minute, and lightly crush them. Add in the crushed cloves, piloncillo, granulated sugar and cinnamon to the papaya cooking liquid and cook over medium-high heat till the syrup is thick sufficient to thinly coat the back of a wooden spoon.
3. Return the papaya to the pan and cook for 30 min over medium heat. The syrup will turn a very dark amber. Let the papaya cold in the syrup, then transfer it, along with the syrup, to a bowl. Cover and chill overnight.
4. The next day, put the heavy cream in a cool mixing bowl and whisk or possibly beat, slowly adding the powdered sugar, till it holds soft peaks. Mix in the lowfat sour cream.
5. Drop 1 Tbsp. of the queso blanco into each of 8 chilled martini glasses. Lay 4 slices of candied papaya on top. Add in another Tbsp. of crumbled queso blanco, then 4 more papaya slices. Drizzle some of the syrup over each, then spoon a dollop of whipped cream on top. Garnish each parfait with grated coconut, toasted for 13 to 15 min in a 350-degree oven, or possibly mint leaves, as desired.
6. This recipe yields 8 servings.
7. Comments: To serve this, you'll need eight martini glasses or possibly similarly festive glassware. Piloncillo is solid brown sugar, available in Latin markets. You can substitute three-fourths c. packed dark brown sugar. Queso blanco, white cheese, is available in Latin markets.