| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Caribbean |
Vegetables, Pies, Desserts, Caribbean, Wrv |
8 |
Servings |
INGREDIENTS
| 4 |
|
Cho-chos, mirliton, or chayote; peel, cut sm pcs |
| 1 |
c |
Water |
| 6 |
|
Whole cloves or allspice berries |
| 1 |
c |
Sugar |
| 2 |
|
Limes; juice only |
| 1 |
|
Lime; zest only |
| 1 |
|
Recipe for 2-crust pie |
INSTRUCTIONS
BILLS20086
Preheat the oven to 400~. In a medium saucepan, simmer cho-cho in the water
with the cloves until tender. Remove cho-chos from the pan and reserve.
Discard the spices. Add the sugar and lime juice to the remaining water in
the pan. Simmer until thick and syrupy, then
allow to cool. Line a pie pan with half the pastry and arrange the cooked
cho-cho pieces in it. Sprinkle with lime zest and pour the cooled syrup on
top. Cover with remaining pastry and seal or crimp the edges. Cut 2 slits
in the top to let the steam escape. Bake until brown, about 5 minutes. Cool
before serving. Source: Caribbean Desserts
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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