Thursday, July 21, 2011


This dessert has been a tradition in my family ever since i can remember. We have it every Christmas and I guarantee you it will become a favorite of yours as well. ENJOY.

  • 2 cups sugar
  • a 4-inch cinnamon stick
  • 2 cloves ( optional but it adds a little kick).
  • 3 1/2 pounds firm papayas (lechoza), peeled, seeded, and cut lengthwise into 1/2-inch-thick strips

In a heavy 3-quart saucepan spread 2/3 cup of the sugar, add the cinnamon stick, and top the sugar with half the papaya strips. Sprinkle 2/3 cup of the remaining sugar on top, add the remaining papaya strips, and top the strips with the remaining 2/3 cup sugar. Cook the mixture, covered, over moderately low heat, shaking the pan occasionally (do not stir), for 35 to 45 minutes, or until the sugar is dissolved completely. Simmer the papaya strips, uncovered, for 10 minutes, or until they begin to appear translucent. Let the mixture cool and chill it, covered, overnight. The papaya in cinnamon syrup keeps, covered and chilled, for 1 month.

NOTE: It can be eaten by itself on a dish with a tablespoon of cream cheese TRUST ME is outstanding. I find some people will eat it as a side dish to pork and it even works as a side dish to the turkey burgers.

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