Roasted Papaya with Brown Sugar

Martha Stewart Living, 2005

Makes 4 servings

    2 tablespoons light brown sugar                                
    1/4 teaspoon ground ginger                                     
    2 med. papayas halved lengthwise, seeded                       
    1/4 teaspoon cayenne pepper                                    
    1 lime cut to wedges                                           

These fruits can be served as a dessert, or as a side dish in place of roasted squash. We like to use Solo papayas for their petite size; if you use Mexican ones, quarter them instead of halving.

Preheat oven to 450°. 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.