Portion: 6, preparation: 15′, cooking time: 25′

2 ripe papayas
4 tbsp cinnamon cold syrup1 ba
tter2 sach
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


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