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.