Instructions: Melt the butter in a pan and saute the pecans until lightly browned, add the sugar and cook for 2 more minutes over low heat. Flame the pan with the rum.

When the alcohol has burned off add the mango and papaya and mash together. Add the water, bring to a boil and then simmer for 15 minutes. Store in a glass jar in the refrigerator.

Serve over the top of your grilled breast. Serve with a nice salad of spring field greens, some fresh fruit and a fruity vinaigrette.

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