Papaya Couscous Dessert
2 cups berry juice (I used After the Falls Very Cherry)
1 cup dry couscous
1 papaya, cut up in attractive chunks (1X 1/4 )
Directions:
Simmer the juice, adding couscous gradually, and continue simmering until
couscous is edible (about 3-5 minutes, my guess). Spoon up hot or cold in
dessert bowls and top with papaya. Serves 3-4. YUM!
Pineapple, Papaya and Mango Squares
For filling
2 cups chopped cored peeled fresh pineapple
1 cup chopped peeled pitted mango
1 cup chopped peeled seeded papaya
3/4 cup packed dark brown sugar
1/2 cup orange juice
1 cinnamon stick
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 pinch ground cloves
For crust
1 1/4 cups unsalted butter, room temperature (2 1/2 sticks)
3/4 cup sugar
3/4 teaspoon vanilla extract
1/4 teaspoon salt
2 2/3 cups all-purpose flour
Directions:
Prep Time: 45 mints
Total Time: 3 1/4 hrs
1 For filling: Combine chopped pineapple, mango, papaya, brown sugar, orange
juice, cinnamon stick, orange peel, lemon peel and ground cloves in heavy
medium saucepan. Cook over low heat until reduced to 1 1/2 cups, stirring
frequently, about 1 1/2 hours. Remove cinnamon stick. Cool.
2 For crust: Using electric mixer, beat butter, sugar, vanilla extract and
salt in large bowl just until blended. On low speed, gradually add flour,
beating just until dough begins to come together. Turn dough out onto
floured work surface. Gather dough into ball; divide into 2 pieces, 1
slightly larger than the other. Flatten each piece into square. Wrap each in
plastic; chill 15 minutes.
3 Preheat oven to 375°F Roll out larger dough piece on lightly floured work
surface to 10-inch square. Transfer dough to 9-inch square metal baking pan.
Press dough onto bottom and 1/2 inch up sides of pan. Pour filling into
crust. Roll out remaining dough piece on floured surface to 9-inch square.
Cut into 1-inch-wide strips. Place 4 strips atop filling, spacing evenly.
Place 5 more strips diagonally atop first 4 strips, forming lattice. Trim
lattice edges.
4 Bake until crust is golden brown, about 50 minutes. Cool completely. Cut
into 9 squares. (Can be prepared 1 day ahead. Store in single layer in
airtight container at room temperature
Prettypinkbutterfly
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