Baked Papaya Recipes

Steps:

• Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.
• Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
• Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.

Steps:

• Preheat oven to 375°F
• Place the papayas, cut side up, in a shallow baking dish.
• Sprinkle with the sugar and add the water.
• Bake uncovered in the middle of the oven for 1½ hours, or until the papayas are tender but still keep their shape.
• Every half hour, pull out the oven rack and baste the papayas with the liquid from the dish.
• For the last 5 minutes of baking raise the heat to 400°F and bake until the syrup gets thick and becomes the color of caramel.
• Turn off the heat and pour the coconut milk into the center of the papayas.
• Leave the papayas in the oven until the milk gets warm, about 5 minutes.
• Serve immediately, or refrigerate and serve cold, they are good either way.

Steps:

• Preheat the oven to 350 deg F.
• Peel the papayas, split them in half lengthwise and remove the seeds.
• Arrange the prepared papayas, cut side up, in a large baking dish filled with approximately 1/2 inch of water.
• Place one piece of vanilla bean, 1 tsp butter and 2 teaspoons brown sugar in the center of each papaya half.
• Bake for 45 minutes, or until tender.

Steps:

• Preheat oven to 450.
• Cream cheeses together. Add curry, chutney, and raisins.
• Fill the papaya halves with mixture.
• Place filled halves on a greased baking sheet.
• Sprinkle with sugar and cinnamon and drizzle with melted butter.
• Bake at 450 for 15 minutes.

Steps:

• Stir together papaya, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute.
• Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.

Steps:

• Preheat oven to 350F and put a little bit of water in a baking pan.
• Remove seeds from papaya, sprinkle fruit with cinnamon and sugar and place in baking pan.
• Bake for 35 minutes and serve while hot.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the papayas in half lengthwise and scoop out the seeds. Place the halves (cut side up) in a large glass baking dish and set them aside while you prepare the filling/topping.
• Cut the stem ginger into thin matchsticks. Combine the ginger with the crushed amaretti and raisins in a medium mixing bowl. Stir in the lime juice, lime zest, and two-thirds of the nuts. Add the sugar and 4 tbs of cream. Mix well.
• Divide the filling evenly amongst the papaya halves. Drizzle with the reserved ginger syrup and sprinkle with the reserved chopped nuts. Bake for about 25 minutes, or until papaya is tender. Serve slightly warm with the extra cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Slice papayas in half lengthwise. Scoop out black seeds and discard. Peel and discard skin. Place flesh in a bowl and mash. Transfer to a strainer and allow to sit for 10 minutes to drain any liquid.
• Combine flour, poppy seeds, baking soda, and salt in a bowl. Cream sugar and butter together in a separate bowl. Mix in eggs, one at a time, until well blended. Mix in papaya flesh, buttermilk, guava juice, and vanilla. Slowly stir in dry ingredients until just moistened. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then release loaf from the pan onto a wire rack. Let cool completely, about 30 minutes, before slicing.