Instructions: Heat oven to 400 degrees. Line a baking sheet with a Silpat nonstick baking mat.

In a small bowl, coat nuts with honey. Spread nuts on the Silpat-lined baking sheet. Bake until deep amber, 7 to 10 minutes. Transfer nuts to a bowl to cool. Coarsely chop, and set aside. Place each fruit in its own bowl.

In a medium saucepan, combine granulated sugar, 3 cups water, vanilla bean, and lime juice. Bring to a boil. Remove from heat, and pour in rum. Pour enough syrup over each bowl of fruit to cover. Place a parchment-paper round on the surface of the fruit so that it is submerged in the liquid. Set aside until it cools to room temperature, about 2 hours.

For more intense flavor, the fruit can be prepared up to this point a day in advance and refrigerated overnight. If necessary, remove fruit from refrigerator. Keeping fruit separate, place fruit into a sieve to drain; reserve syrup.

In the bowl of a food processor fitted with a metal blade, puree kiwi and papaya separately until smooth, adding as much of the reserved syrup as necessary so that the puree is the consistency of applesauce. Transfer to separate bowls. Do not puree the pineapple. Set aside.

In a medium, chilled stainless-steel bowl, using a large whisk, combine heavy cream and brown sugar. Whip cream until soft peaks form, about 3 minutes.

Spoon a small amount of the kiwi puree into the bottom of six 8-ounce parfait glasses. Spoon a small amount of whipped cream on top. Continue with the pineapple and then the papaya, alternating whipped cream with each layer of fruit, finishing with the whipped cream. Sprinkle with toasted, chopped macadamia nuts. Serve immediately.

This recipe yields 6 servings.

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