Follow these steps for perfect results
Papaya
ripe
Stem Ginger
drained, thinly sliced
Ginger Syrup
reserved
Amaretti Cookies
coarsely crushed
Raisins
optional
Lime
juiced and zested
Pistachios
chopped
Muscovado Sugar
light
Heavy Cream
Heavy Cream
for serving
Preheat the oven to 400 degrees F (200 degrees C).
Cut the papayas in half lengthwise and scoop out the seeds.
Place the papaya halves (cut side up) in a large glass baking dish.
Cut the stem ginger into thin matchsticks.
In a medium mixing bowl, combine the ginger, crushed amaretti, and raisins.
Stir in the lime juice, lime zest, and two-thirds of the pistachios.
Add the sugar and 4 tablespoons of heavy cream.
Mix well to combine the filling.
Divide the filling evenly among the papaya halves.
Drizzle with the reserved ginger syrup.
Sprinkle with the reserved chopped nuts.
Bake for about 25 minutes, or until papaya is tender.
Let cool slightly before serving.
Serve slightly warm with extra cream.
Expert advice for the best results
For a richer flavor, toast the pistachios lightly before chopping.
Adjust the amount of sugar to your liking, depending on the sweetness of the papayas.
If you don't have stem ginger, you can use candied ginger instead.
Everything you need to know before you start
15 minutes
The filling can be prepared in advance.
Serve in individual papaya halves. Garnish with extra pistachios and a drizzle of cream.
Serve slightly warm.
Accompany with a scoop of vanilla ice cream.
Its sweetness complements the dessert.
Enhances the ginger flavor.
Discover the story behind this recipe
Reflects Malaysian flavors and use of tropical fruits.
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