Pineapple and Papaya with Tequila Syrup

Yields 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 Facts

0 servings

Serving size

Amount per serving
Calories177
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 24mg2%
Total Carbohydrate 42g16%
Dietary Fiber 2.6g10%
Protein 1.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
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.

Step 2
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.

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
Pineapple and Papaya with Tequila Syrup
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