Pawpaws In Rum
Total Time: 40 mins
Preparation Time: 40 mins
Ingredients
- 3 pawpaw
- 50 g pistachios
- 175 g sugar
- 325 ml rum
Recipe
- 1 peel and halve the pawpaws.
- 2 scoop out the seeds.
- 3 cut the flesh into large cubes.
- 4 there should be 575 g fruit.
- 5 put the pistachios into a bowl and pour over boiling water to cover.
- 6 leave for 1 minute, then drain and transfer to a bowl of cold water.
- 7 drain again, then rub off the skins with your fingers.
- 8 pack the pawpaws and pistachios into sterilized jars, layering them with the sugar as you go.
- 9 leave about 2.5 cm at the tops of the jars.
- 10
- 11 pour in the rum to cover the fruit and nuts by 1.25 cm, making sure there are no air pockets.
- 12
- 13 seal he jars, label, and seal well.
- 14 keep in a cool dark place for at least 2-3 months before using, to allow the flavours to develop.
- 15 shake from time to time during the first week of storage to make sure that all the sugar dissolves.
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