Yield: 4 servings
|1 \N||Onion; finely chopped|
|1 \N||Garlic clove; crushed|
|2 ounces||Blanched almonds; roughly chopped|
|2 ounces||Long-grain rice|
|2 ounces||Seedless raisins|
|2 \N||Ounces; no-need-to-soak|
|\N \N||; dried apricots,, chopped|
|¼ teaspoon||Ground cinnamon|
|\N \N||Salt and freshly ground black pepper|
|2 \N||Paw-paws; halved and|
|\N \N||; de-seeded|
1. Melt 25g (1oz) of the butter in a saucepan and add the onion and garlic and fry gently for 5 minutes until softened.
2. Add the almonds and rice and stir-fry for 2-3 minutes until the rice begins to swell.
3. Add 150ml (¼ pint) water, bring to the boil, cover and simmer for 15 minutes, stirring occasionally. 4. Add the remaining butter, the raisins, apricots and cinnamon and season to taste. Fill each half of the paw-paw with the stuffing and serve.
Converted by MC_Buster.
NOTES : The delicious fragrant fruit of Africa and the Far East is the perfect compliment to a nutty stuffing. Paw-paw is also fabulous served simply with a little lime juice and can also be baked.
Converted by MM_Buster v2.0l.