Monday, March 21, 2016

Candied Papaya (Doce de mamão maduro)

Papaya is a very interesting fruit. Though prized in tropical countries, most Americans don’t care for it. It has a unique flavor that sometimes can be bitter. The spices in this dish negate the odd taste of the papaya, and the raisins add some texture. 

3 lb ripe papaya 
3 libros mamão maduro
1/2 C sugar
1/2 copo de açúcar
1/2 C golden raisins
1/2 copo de uvas-passa douradas
1/2 t crushed cloves
1/2 colher de chá de crave-da-índia
1/2 t salt
1/2 colher de chá de sal
1 t cinnamon
1 colher de chá de canela

1. Peel and seed the papaya (slice in half. Open and remove the seeds with a spoon. Flip over so the cut part faces down on a cutting board. Peel with a vegetable peeler. Slice off the ends).
1. Abra o mamão e retire a casca e as sementes.

2. Cut the papaya into cubes. Place in a medium bowl and smash with a fork, beater, potato masher, etc. 
2. Corte o mamão e amasse bem. 
3. Put the smashed papaya into a medium saucepan. Add the sugar, raisins, and spices and raise the heat to medium.
3. Coloque o mamão numa panela. Acrescente o açúcar, passas, cravo e canela e leve ao fogo moderado.
4. Cook, stirring often to prevent it from sticking, until the mixture thickens. Depending on the moisture content of your papaya, this could take anywhere from 25-35 minutes. Stay close to the pan and read a book while stirring or something.
4. Cozinhe, mexendo sempre para não grudar, até engrossar, 25-35 minutos.
5. Remove from heat.
5. Desligue o fogo.

6. Serve at room temperature or refrigerate and serve cold with cream cheese and/or toast and crackers. 
6. Sirva gelado com queijo branco e torradas.



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