Spiced poached red pa­paya com­pote

Whitsunday Times - - LIFE -


1 medium red pa­paya (peeled, de­seeded and cut into chunks) 4 tbs dried cran­ber­ries

1 lime (juiced and strips of zest)

2 cin­na­mon quills

2 star anise 5 tbs sugar 2 cups wa­ter


Pour wa­ter into a saucepan, add sugar, lime juice and lime zest, cin­na­mon quills and star anise. Bring to the boil and sim­mer for 5 min­utes. Add red pa­paya and cran­ber­ries, bring back to the boil and sim­mer for a fur­ther 2–3 min­utes. Set aside to cool. Can be eaten with ce­real for break­fast or with ice cream for dessert.

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