Tuesday, February 16, 2010

Papaya-walnut crisp

We don't think of baking with papaya, but why not. This recipe is adapted from a recipe using canned apricots, Just what you need in the dead of winter to brighten your day, fruit that's been sitting in its own juice and preservatives. Nothing but fresh, if you're going to take the time and loving effort to bake. Caribbean Red papayas' lucious reddish pink color and tropical taste will make your day.

Cooking spray
1/2 cup quick-cooking oatmeal
1/3 cup packed brown sugar
1/4 cup granola
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts
1 tablespoon butter
2 tablespoons fat-free milk
1 tablespoon sugar
1 teaspoon ground ginger
1 Caribbean Red papaya chopped into 1/2" chunks
1 teaspoon almond extract

Spray 9x11 baking dish with nonstick spray
Combine oats, brown sugar, flour, granola and walnuts in a medium bowl. With a fork, cut in butter and gradually add the milk. Continue cutting with fork until mixture looks line coarse crumbs.
Mix sugar and giner in a medium bow. Add Caribbean Red papaya chunks and almond extract. Toss to coat.
Transfer papaya mixture to baking dish. Sprinkle with oat topping. Lightly spray top with nonstick spray.
Cook at 275 degrees for 45 minutes or until topping is crisp and begins to brown.
Top with your favorite ice cream or whipped topping. Top that with some tiny slices of uncooked papaya and taste the difference. There's not much.

Serves 6
Can be cooked in a slow cooker for 4 hours on low.
Serve warm

Nutritional tips on tropical fruits and vegetables

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