Robert Wemischner

Yield: 4 servings

Considering their texture, cherimoyas, also known as custard apples, are aptly named. When it comes to flavor, however, what comes to mind is a complex blend of ripe banana, pineapple,  and strawberry with a bit of vanilla thrown in. When peeled and seeded, their off-white flesh is the perfect starting point for a creamy concoction in a glass. Here the puree is combined with a mixture of a small amount of egg yolks first cooked by a hot sugar syrup and then lightened with a bit of unsweetened whipped cream. Layered in a glass with caramelized banana and pineapple and then topped with pieces of fresh strawberry, this parfait-like coupe will satisfy the winter sweet tooth in everyone. An optional light drizzle of dark rum complements the tropical tendencies of this combination to a T.

For the Cherimoya:

16 ounces peeled and seeded cherimoya flesh (from approximately 4 medium sized fruits)
2 ounces freshly squeezed lime juice (tiny Key limes which are very juicy are perfect here)
8 ounces (a generous cup) granulated sugar
2 ounces (1/4 cup) water
3 ounces egg yolks (from approximately 5 large eggs), room temperature
8 ounces (1 cup) heavy cream

Puree the peeled and seeded cherimoya with the lime juice and set aside.

Place the egg yolks in the bowl of an electric mixer and place the bowl over hot water to warm the yolks without cooking them, whisking to warm them evenly. Place the bowl on the electric mixer outfitted with the whisk attachment. Begin whisking the egg yolks just as you start the next step, which is to boil the sugar and water together.

Bring the sugar and water to the boil and cook until the syrup reaches 242 degrees F or soft-ball stage (using a thermometer is essential here). Once it reaches temperature, immediately pour the hot syrup in a thin steady stream over the egg yolks whisking at medium speed until the mixture lightens in color and becomes aerated. Continue beating until the mixture cools, about 5 to 7 minutes. Add the cherimoya puree to this mixture and whisk to blend.

In a clean bowl outfitted with a clean whisk attachment, whip the heavy cream until soft peaks form. Fold the cream into the fruit mixture and refrigerate, covered, until cold.

For the Caramelized Banana and Pineapple:

Aerosolized pan spray to coat pan
4 ripe but not overripe baby bananas or 1 ripe large regular variety banana, peeled and sliced on a diagonal, into 1/2 inch thick pieces
8 ounces peeled and cored ripe pineapple, sliced into 1/2 inch thick crescent-shaped pieces
Granulated sugar, as needed to coat the fruit

Spray a heavy metal sheet pan with pan spray. This will prevent the fruit from sticking to the pan. Place the fruit in a single layer on the pan. At this point, you can caramelize the fruit by placing the pan under a broiler, placing the pan as close to the flame or electric broiler element as possible and watching carefully as the fruit browns. Alternatively, you can use a torch to caramelize the fruit by aiming the flame at the surface of the fruit and then moving the torch back and forth over the fruit to brown it evenly. Do not allow the fruit to blacken. When caramelized, set the fruit aside.

For the Strawberry garnish:

Use 2 strawberries for each serving

Remove the green stems from the strawberries, cutting the fruit as you wish into bite size pieces.

For optional rum drizzle:

1/2 ounce of dark rum for each serving

Layer the cherimoya mixture with the caramelized banana and pineapple pieces. Top with the strawberries. Just before serving, drizzle the coupes with the rum and serve immediately.