Healthy and decadent, this dessert is a Blue Osa original. The exotict star fruit is topped by a sweet, yet savory, crumble and a tangy cream. We are blessed at Blue Osa to have 3 large star fruit or carambola (in Spanish) tree that bears its fruits 4 times a year.
From the Kitchen of Blue Osa
Serves 4 people
* Bake in either individual ramekins or in one large (baking times will differ)
Ingredients:
Filling:
-8 starfruit (cleaned, trimmed and sliced)
-1 cup White Cane Sugar
-8 cups Water
-1 Cinnamon Stick
Crumble:
-6 Tablespoons of All Purpose Flour
-¼ cup of Brown Sugar
-¼ cup of White Cane Sugar
-¼ teaspoon ground Cinnamon
-¼ teaspoon ground Nutmeg
-¼ teaspoon Salt
-5 Tablespoons of freezer Cold butter
-¾ cup Chopped Almonds- optional
Preparation:
1.Blanche the slices of star fruit in the sugared water until the fruit is tender
2. Reserve 3 cups of the liquid used to blanch the fruit
3. Over high heat reduce reserved liquid to 1 ½ cups of liquid and line the bottom of ramekins
4. Blend flour, sugars, spices and salt
5. Cut in butter using fingers until consistency is sandy
* If living in the hot and humid jungle use a food processor so that your butter does not instantly melt
6. Sprinkle to cover the tops of ramekins
7. Bake at a 350-degree oven until golden brown and sides bubble (12-15 min for small and 30-35 min for large)
Buen Provecho from Blue Osa Yoga Retreat + Spa
