Roasted Papaya with Brown Sugar
Roasting halved papayas with brown sugar and ginger deepens the fruit's natural sugars; a dash of cayenne and a squeeze of lime further enliven the dish.
- Servings: 4
Photography: James Baigrie
Source: Martha Stewart Living, January 2005
- 2 tablespoons light-brown sugar
- 1/4 teaspoon ground ginger
- 2 medium Solo papayas (14 ounces each), halved lengthwise and seeded
- 1/4 teaspoon cayenne pepper
- 1 lime, cut into 4 wedges
Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.
Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.