Papaya from the oven

Ingredients for 4 servings:

• 2 papayas, ripe
• 20 cl coconut milk
• 4 tbsp lemon juice
• 4 tsp rum (I recommend Planteur, it tastes fruitier!)
• 4 tbsp cane sugar
• 20 g butter
• 2 vanilla pods
• Butter for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Papaye au four – Caribbean dessert

Preheat oven to 230°C. Cut the papayas lengthwise and remove the seeds. Add 1 tablespoon of lime juice, 1 teaspoon of rum or Planteur, and a hazelnut-sized piece of butter to each of the 4 halves. Sprinkle the edge of each papaya half with 1 tablespoon of brown sugar and add 1 tablespoon of this to the lime juice, rum, and butter mixture in the papaya half (otherwise it will be too sour). Place half a split vanilla pod inside the papaya. Place the papayas in a lightly buttered baking dish and bake in the preheated oven for about 20 minutes. Then remove the vanilla pods and fill the halves with coconut milk. Serve hot or warm. I particularly like this recipe because I really enjoy the (very unknown) blend of lime and coconut. The recipe comes from Martinique.