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Candied Papaya and Cheese

Ease of Preparation: Easy

Preparation Time: 20 min
soak fruit for 1 hr

Cook Time: 1 1/2 hrs

Servings: 4

Recipe By: Fiona Dunlop

From:  Mexican Modern
Used with permission of Interlink Publishing Group

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Candied Papaya and Cheese

Cubes of glistening orange papaya and smooth Edam cheese unite here in a simple yet sumptuous dessert. The caustic lime (calcium hydroxide) is essential to prevent the fruit from disintegrating during cooking. (It is not the same as calcium oxide (quicklime), which is very dangerous.) Be very careful to rinse the fruit thoroughly afterwards.

3 pounds plus 5 ounces papaya, peeled and seeds removed
4 tablespoons caustic lime (pickling lime)
2 pounds plus 4 ounces superfine sugar
1 tablespoon vanilla extract
1 stick cinnamon
2 ounces Edam cheese (or any smooth, mild cheese), diced
Cut the papaya lengthwise into slices about 1 1/2 inches thick, then cut the slices into bite-sized cubes.

Stir the caustic lime into 18 fl ounces of water and soak the papaya in this mixture for about 1 hour. There should be enough water to cover the fruit.

Rinse the fruit in lots of cold running water and place in a saucepan. Add 9 fl ounces of water together with the sugar, vanilla, and cinnamon. Cover with a lid and simmer over low heat without stirring for 1 1/2 hours. Remove from the heat and leave to cool before refrigerating.

Serve chilled, tossed with the cubes of cheese.

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