Papaya Syrup
Food & Wine, June 1996
Papaya Syrup
Food & Wine, June 1996
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1 large ripe papaya, peeled, seeded and cut into 1/2 inch dice 3/4 cup unsweetened pineapple juice 3/4 cup water 1/3 cup sugar 3 tablespoons fresh lime juice 2 dried red chiles 6 black peppercorns 2 allspice berries 3 inches of cinnamon stick 1/4 teaspoon fennel seeds 1/4 teaspoon coriander seeds 1 teaspoon cornstarch dissolved in 2 tablespoons water Directions: In a medium saucepan, combine the papaya, pineapple juice, water, sugar, lime juice, chiles, peppercorns, allspice, cinnamon stick, fennel and coriander; bring to a boil. Reduce the heat to moderately low and cook, stirring occasionally, until the papaya just begins to fall apart, about 20 minutes. Strain the syrup through a fine sieve, pressing on the papaya to puree it. Return the puree to the saucepan and add the cornstarch mixture. Bring to a boil, then cook over moderate heat until thick, about 5 minutes. 4 servings.
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