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Ingredients
- 3 sm Ripe papayas
- 2 x Pomegranates
- 10 fl ounce Double cream
- 1 Tbsp. Icing sugar, (1 to 2)
- 2 Tbsp. Cointreau
- Â Â Mint leaves to decorate
Directions
- Trim both ends of the papaya and cut in half lengthways. Carefully ease away the seeds with a tsp. and scrape off the white membrane.
- Cut the pomegranate in half lengthways, remove the seeds with a fork and set aside. If the pomegranate is really fresh and ripe, you can peel the outer skin like an orange. Remove the white membrane and pith.
- Whip the cream and icing sugar together till light and fluffy, then stir in the Cointreau.
- Line individual serving dishes with some of the pomegranate seeds and place a papaya half in the centre. Fill the hollows with the Cointreau-flavoured cream. Top with the remaining pomegranate seeds and decorate with mint leaves. Refrigeratefor a couple of hrs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 936g | |
| Calories 1026 | |
| Calories from Fat 549 | 54% |
| Total Fat 62.62g | 78% |
| Saturated Fat 36.65g | 147% |
| Trans Fat 0.03g | |
| Cholesterol 198mg | 66% |
| Sodium 186mg | 8% |
| Potassium 1918mg | 55% |
| Total Carbs 112.45g | 30% |
| Dietary Fiber 18.4g | 61% |
| Sugars 65.42g | 44% |
| Protein 16.41g | 26% |
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