Chilean spiked papaya with cream

Chilean spiked papaya with cream

Papaya alegre

By
From
South American Grill
Serves
4
Photographer
Bonnie Savage

This simple yet effective dessert is made using Pisco, a sweet grape brandy that heralds from Peru, although there is also a Chilean version of the drink — both are available from large bottle shops. Papaya contains an enzyme called papain, which helps to break down the proteins in meats, making this a perfect dessert to aid your digestion after a meaty South American barbecue.

Ingredients

Quantity Ingredient
1 large papaya
1 cup orange juice
30ml pisco
1 cup pouring cream
1/2 tablespoon icing sugar

Method

  1. Cut the papaya in half lengthwise and scoop out the seeds. Remove the skin and cut the flesh into 2 cm cubes. Place in a medium–sized bowl.
  2. Combine the orange juice and Pisco in a small bowl. Pour over the papaya and toss to coat. Cover and refrigerate for 30 minutes.
  3. Using an electric mixer fitted with a whisk attachment, whip together the cream and sugar until soft peaks form.
  4. Transfer the papaya to a serving bowl and top with whipped cream, to serve.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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