Recipe by Muffin Goddess
A different version of baked papaya than the previous one I posted. This version has a crunchy filling/topping with pistachios, raisins, and ginger. If you don't care for raisins too much (like me), feel free to reduce the amount or leave them out entirely. If you need to leave out the pistachios, just sub in extra cookie crumbs to make up for some texture and volume. For another variation, use Greek yogurt in place of the heavy cream, and almonds in place of the pistachios. Adapted from Thai & Asian cookbook, untried by me. Posted for ZWT
- 2 ripe papayas (not too soft, for better presentation)
- 2 pieces stem ginger in syrup, drained (reserve 1 tbs of ginger syrup)
- 8 amaretti cookies, coarsely crushed (or whatever type of sweet biscuit you prefer)
- 3 tablespoons raisins (optional)
- 1 lime, juice and finely chopped zest of
- 1⁄4 cup chopped pistachios
- 1 tablespoon light muscovado sugar (or light brown sugar)
- 4 tablespoons heavy cream, plus extra for serving (the extra can be lightly sweetened and whipped or liquid, as you prefer)
Directions See How It's Made
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the papayas in half lengthwise and scoop out the seeds. Place the halves (cut side up) in a large glass baking dish and set them aside while you prepare the filling/topping.
- Cut the stem ginger into thin matchsticks. Combine the ginger with the crushed amaretti and raisins in a medium mixing bowl. Stir in the lime juice, lime zest, and two-thirds of the nuts. Add the sugar and 4 tbs of cream. Mix well.
- Divide the filling evenly amongst the papaya halves. Drizzle with the reserved ginger syrup and sprinkle with the reserved chopped nuts. Bake for about 25 minutes, or until papaya is tender. Serve slightly warm with the extra cream.