After making lobster cakes with papaya queso blanco sauce, I still had a lot of papaya leftover, so I decided to make a spiced papaya compote. On a summer day, this dessert is great served chilled with a generous scoop of ice cream. In the upcoming cooler fall days, it can also be served warm over ice cream, pancakes, or crepes. The featured spice is cloves that I got from a new company A World of Spice.
Ingredients:
3 cups papaya, cut up in chunks
1-2 cups water
1/4 teaspoon nutmeg
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup honey
1 1/2 teaspoon whole cloves
1 cinnamon stick
1 vanilla stick
Vanilla ice cream
Directions:
Place papaya chunks into a medium pot. Pour water over, just enough to cover the papaya, about 1 or 2 cups. Mix in nutmeg, sugars and honey. Add cloves, cinnamon, and vanilla. Cover and bring to boil. Then lower the heat and simmer until the papaya is very tender, about 20 minutes. Discard cloves, cinnamon and vanilla sticks. Strain, separating the papaya from the liquid. Place in a bowl or a blending cup. Add 1 cup of papaya liquid back and blend with an immersion blender. Serve warm right away or chill for a few hours. Add a scoop of ice cream for each bowl or cup.
I am sending this dessert to a Sweet Celebration event at Fun and Food Cafe.
