| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
April 1992 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Sugar |
|
|
A; (4-inch) cinnamon |
|
|
; stick |
| 3 1/2 |
lb |
Firm papayas; (about 3 small), |
|
|
; peeled, seeded, and |
|
|
; cut lengthwise into |
|
|
; 1/2-inch-thick |
|
|
; strips |
INSTRUCTIONS
In a heavy 3-quart saucepan spread 2/3 cup of the sugar, add the cinnamon
stick, and top the sugar with half the papaya strips. Sprinkle 2/3 cup of
the remaining sugar on top, add the remaining papaya strips, and top the
strips with the remaining 2/3 cup sugar. Cook the mixture, covered, over
moderately low heat, shaking the pan occasionally (do not stir), for 35 to
45 minutes, or until the sugar is dissolved completely. Simmer the papaya
strips, uncovered, for 10 minutes, or until they begin to appear
translucent. Let the mixture cool and chill it, covered, overnight. The
papaya in cinnamon syrup keeps, covered and chilled, for 1 month.
Makes about 5 cups.
Gourmet April 1992
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