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Pineapple and Papaya with Tequila Syrup

Yield Makes 4 servings
Large Mexican-style papaya, Meridol, is often sold as cut pieces. If a peeled, cored pineapple isn't available, buy and trim a 3 1/2- to 3 3/4-pound fruit. For garnish, cut long thin shreds of lime peel, green part only.

Ingredients

  • 1 peeled and cored pineapple (about 1 2/3 lb.)
  • 1 piece Meridol papaya (about 1/2 lb.), peeled
  • 1 lime
  • 3 tablespoons corn syrup
  • 3 tablespoons lime juice
  • 1/8 teaspoon cayenne
  • 2 tablespoons tequila

Nutrition Information

  • calories 177
  • caloriesfromfat 4.6 %
  • protein 1.1 g
  • fat 0.9 g
  • satfat 0.1 g
  • carbohydrate 42 g
  • fiber 2.6 g
  • sodium 24 mg
  • cholesterol 0.0 mg

How to Make It

  1. Cut pineapple crosswise into 8 to 12 slices. Cut papaya crosswise into thin slices. Cut lime crosswise into paper-thin slices, discarding ends. Arrange fruit on plates.

  2. In a 1- to 2-quart pan over high heat, stir corn syrup, lime juice, and cayenne until boiling, 1 to 2 minutes. Add tequila and immediately ignite (not near a vent, fan, or inflammables). Shake pan until flames die down. Spoon syrup over fruit.