1 cup all-purpose flour
2 tablespoons non-alkalized cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup water
1 1/2 tablespoons granulated sugar
4 tablespoons (1/2 stick) unsalted butter
2 extra-large eggs
1 tablespoon dark rum
Oil for frying
Dusting spice for churros:
1/2 cup granulated sugar
2 teaspoons non-alkalized cocoa powder
1 teaspoon ground cinnamon
Tropical fruit compote:
1 1/2 cups granulated sugar
1 tablespoon whole allspice berries
1/2 teaspoon black peppercorns
8 1/8"-thick slices fresh ginger root
1 vanilla bean, split and seeds scraped out
1/4 cup dark rum
2 green-ripe mangos
1 large papaya
1 red grapefruit
1. Make churros: Sift flour, cocoa, cinnamon and salt onto sheet of parchment or waxed paper.
2. Combine water, butter and sugar in saucepan over medium-high heat; bring to a boil. Add flour mixture all at once. Beat vigorously with a wooden spoon until dough pulls away from sides of pan and forms a ball. Reduce heat and cook, beating for 1 minute.
3. Transfer dough to bowl of electric mixer fitted with paddle attachment; beat on low speed 30 seconds to cool slightly. Add eggs, one at a time, scraping sides and bottom of bowl between each addition. Dough should be smooth and glossy. Transfer dough to large pastry bag fitted with 3/4" open star tip (such as Ateco #8).
4. In deep skillet, wok or deep fryer, heat 11/2-2" vegetable oil to 375°F.
5. Very carefully pipe dough into hot oil in 5-6" loops and bars, moving pastry bag in a spiral pattern; cut off dough from pastry tip with a moistened (not wet) finger. Fry 3-4 churros at a time, 5-6 minutes, turning once. Remove churros from oil with slotted spoon and drain on wire rack.
6. Combine sugar, cocoa and cinnamon in small bowl; sift onto hot churros.
7. Make fruit compote: Combine sugar, allspice, peppercorns, ginger and vanilla bean pod and seeds in large pot with 6 cups water. Bring to a boil; reduce heat to medium and simmer, covered for 15 minutes.
8. Meanwhile, peel and core pineapple and cut into 11/2"-2" chunks. Peel and remove seeds from mangos and papaya; slice into thick 2" slices. Using paring knife, remove skin from grapefruit and cut out sections.
9. Add dark rum to spiced syrup along with fruit. Stir, cover, reduce heat to low and steep for 15 minutes.
10. Spoon warm fruit into glass serving dishes; drizzle with a little syrup. Serve with warm churros.
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