Portion: 6, preparation: 15′, cooking time: 25′
2 ripe papayas
4 tbsp cinnamon cold syrup1 ba
ets of vanilla sugar
Peel, cut, seed the papayas cut into several quarters lengthwise.
In a bowl, mix the syrups cold and with a fork, dip the papaya wedges. Arrange them directly in a round non-stick pie pan by forming a circle. Pour over the remaining cold syrups in the bowl and finish with a vanilla sugar sprinkle.
Cook over low heat for about 1 minute to promote caramelization.
Cover with the batter and tuck well. Make a small hole in the middle.
Bake for 20 minutes at 180oC (thermostat 6).
Wait a little to unmould, then turn the mold over.
Enjoy with vanilla ice cream