Passion Fruit Peel Compote with Baru Praline

With a knife, remove the yellow peel from the whole passion fruits, leaving only the white part

Cut them into four pieces lengthwise and reserve the pulp (set aside the pulp from three passion fruits)

Soak the passion fruit peel in water, changing it every four hours until the next day

In a saucepan, combine sugar, water, and passion fruit seeds

Cook over high heat until the syrup forms

Strain the passion fruit peel, add it to the syrup, cover the saucepan, and cook for another 20 minutes or until the peel is soft, stirring occasionally

Mash the reserved pulp in a blender, strain it through a sieve, and add the resulting juice to the compote

Cook for five more minutes and remove from heat

Let cool, place in a serving dish, and refrigerate

Prepare the praline:

In a saucepan, bring water and sugar to a boil, then reduce heat and simmer until the syrup forms a dark brown color

In a frying pan, lightly toast the Brazilian nuts and add them to the syrup

Remove from heat, place in a bowl with cold water to stop cooking and prevent caramelization

Pour rapidly onto a greased surface or parchment-lined plate

To break the praline into pieces, process it slightly

Distribute the compote among six serving dishes and top with cream

Garnish with the praline and serve.