Desserts and Puddings
Papaya and Pomegranate Dessert
India
Ingredients
3 small ripe papayas
2 pomegranates
1 cup double cream
2 tbl icing sugar
2 tbl Cointreau
Mint leaves
Method
Trim both ends of the papaya and cut in half lengthways. Carefully ease away the seeds with a tsp and scrape off the white membrane.
Cut the pomegranate in half lengthways, remove the seeds with a fork and set aside. Remove the white membrane and pith.
Whip the cream and icing sugar together until light and fluffy, then stir in the Cointreau.
Line individual serving dishes with some of the pomegranate seeds and place a papaya half in the centre. Fill the hollows with the Cointreau-flavoured cream.
Top with the remaining pomegranate seeds and decorate with mint leaves.
Chill for a couple of hours.
Note
If the pomegranate is really fresh and ripe, you can peel the outer skin like an orange.
Recipe Sites
Kentucky Bourbon Sweet Potatoes
Ingredients
3 1/2 lb sweet potatoes
1 cup sugar
1/3 cup bourbon
1/2 cup butter or margarine
1/2 tsp vanilla extract
2 cup miniature marshmallows
Method
Cook the sweet potatoes until soft and peel them.
Preheat the oven to 350°F.
Put sweet potatoes in a large heavy saucepan and cook over medium heat, stirring frequently, until heated through.
Mash sweet potatoes. Add sugar, bourbon, butter and vanilla. Beat until well blended.
Turn into a 2-quart, shallow baking dish. Sprinkle marshmallows over top.
Bake for 30 minutes (or until marshmallows are golden).
Notes
Fresh sweet potatoes can be replaced by vacuum packet ones.
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