Peel the papaya(s). Slice them in halves and remove all the seeds from the inside, along with any skin attached inside the papayas.
Slice the papayas thinly, no more than one-quarter inch thick. The length may be anywhere from three inches to the length of the papaya.
Boil the papaya slices in enough water to cover them, over medium heat, for around ten minutes.
Remove from the heat, drain and set aside.
Measure the papaya in cups.
Boil together 1/2 cup sugar and 1/2 cup water for every cup of papaya slices over medium heat.
When the sugar has dissolved in the water, add the papaya slices and the cinammon stick.
Simmer over low heat, stirring frequently.
The dessert is ready when the mixture begins to shine and the papaya slices are almost transparent.
Allow to cool or refrigerate overnight.
In Puerto Rico, Dulce de papaya is served with queso blanco, Puerto Rican white cheese (also known as Latin cheese) available at Latin grocers.
Lasts two-three days well covered in the refrigerator.

Serves 8

Enjoy!

Desea enviarnos publicar una receta?
Send us your recipe