Dulce de Papaya
                                                                     
Ingredients:
3 lb. Green papaya fruit (buy a firm green papaya that has not riped)
8 oz. Calcium powder*
2 lb.  Raw sugar (unbleached is best, but you can use white sugar in its place)
½ cup of pure honey
3 Cinnamon quills
2 liters of pure fresh water
Cream cheese or Chantilly cream to serve
 
 
Directions:
Peel the fresh green papaya, take the seeds out and cut into 6cm x 3cm batons and place into a glass bowl with the calcium powder and water. The calcium powder in the water will help the outer pulp of each papaya baton to harden at the time of cooking to avoid ending up with a jam rather than individual sweet papaya batons to serve.
Allow the papaya to soak in the calcium powder at least for 4 hours.
Remove the papaya from the calcium bath and place in a pot with the sugar, cinnamon and water. Bring to a boil and simmer no more than 1 ½ hours checking that the papaya batons are cooked but still retain an amber fresh color and the sweet liquid has been reduced to a syrupy caramel.
 
Allow to cool then place 3 – 4 pieces of papaya onto a plate, pour over a little of the syrup and serve with Chantilly cream.
 
Optional
· For a zesty taste: Add 2 chile poblanos cut “fajitas” style or in thin strips to the syrup caramel blend at the time you simmer the papaya. Serve with cream cheese slices rather than the Chantilly cream.
· For a gourmet touch: add 1 oz. of fine brandy after reducing the caramel sauce.  Serve with sliced almonds lightly toasted atop.


For more Mayan fusion recipes from chef Josue Cime
visit: yucatanadventure.com.mx

*You can find calcium powder at a health food store.