Rum-Glazed Mango And Papaya

• 1 large ripe Mexican mango
• 1 ripe papaya, about 1 pound
• 3 tablespoons unsalted butter
• 3 tablespoons sugar
• 3 tablespoons dark rum
• 1/2 cup toasted coconut for garnish

1. Peel and seed fruit, and cut into fairly even slices.
2. Melt butter in a large skillet over medium-high heat.
3. Add sugar, and carefully swirl until browned but not clumping.
4. Very carefully add rum, a tablespoon at a time (it will spatter) and cook until evaporated.
5. Gently add fruit, and continue swirling until well coated.
6. Divide among serving plates, and sprinkle heavily with coconut.

mango, papaya, unsalted butter, sugar, dark rum

Taken from cooking.nytimes.com/recipes/10952 (may not work)