Paw Paw Tart

Ingredients

• 1 quite unripe paw paw
• 1 pint water
• 1 tablespoon sugar
• A little peel and juice of a lime
• 2 cloves
• Pie crust (see index)

Method

1. 1

   Slice the paw paw and cook as for compote.

2. 2

   Place in a pie dish, wet edges, and cover with pie crust.

3. 3

   Bake for about half an hour.

4. 4

   Serve hot or cold with custard.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 67. The excerpt below is the record exactly as published.

pint water iu the small enamel saucepan with the sugar, lime peel and juice and the cloves. When SWEETS. 137 boiling put in the sliced paw paw and continue boiling very slowly for an hour and a half till the paw paw is quite soft and has absorbed nearly all the water. Pass the paw paw and the juice that still remains through the sieve into the glass dish and serve cold. Paw paws are delicious done in this way and taste almost like fresh apples. Mangoe Compote. (I). Take five or six mangoes, full grown but still green. Peel and slice all the flesh from the stone. Put the slices in the small enamel saucepan with enough water to cover and one tablespoon sugar. Bring slowly to the boil, set aside and simmer till the slices are quite soft. Serve in the juice they have cooked in. This same compote, cooked a little longer so that all the water is absorbed, and with a little more sugar, can keep for a long time if put in a glass bottle with a tight fitting cover. Paw Paw Tart. (II). 1 quite unripe paw paw. i pint water. 1 tablespoon sugar. A little peel and juice of a lime. 2 cloves. Pie crust (see index)

Cook this with the app: pantry check, scaling, and the assistant.