Subo, the Twin Cities’ newest (okay, only) high-end Filipino restaurant, shares its favorite way to end a meal. 

 

2 ripe plantains

4 oz. jackfruit 

(available in Asian markets)

4 spring roll wrappers

1 egg white

Sugar to taste  
 

Peel plantains, cut lengthwise, then cut in half again. Slice jackfruit into small dice, scattering them along the plantain slices. Dust with sugar and wrap everything with spring roll wrapper, sealing with egg white.

 

1 C sugar

6 T unsalted butter 

¼ C heavy cream   

¼ C coconut milk
 

Heat sugar over medium heat in a heavy-bottom pot until it becomes liquid and starts to brown. (Use extreme caution—hot sugar can cause severe burns.) Remove from heat and add remaining ingredients. Mixture will seize up, but keep stirring until smooth. Set aside and chill to room temperature.

 

2 large mangoes

Juice from ½ lime

3 T sugar              

½ C orange juice    
 

Peel, seed and dice mango. Place in pot with remaining ingredients. Simmer until mango is soft, then puree in a blender until smooth. 

 

Sauce the plate with mango sauce. Place turron in the center of the plate, then drizzle with caramel. If you have a torch handy, brulee the caramel for an added touch. 

 

Turron is a simple Filipino comfort dessert. It’s just good, sweet, ripe plantains with a little jackfruit bonus, and served with two sauces.