Harbor exotics
Instructions
Halve papaya and avocado, remove seeds and core, cut the flesh into chunks and decorate with the port.
Trim away the fat side of the ham and cut the rest into small cubes.
Grate the peel of the Orange after you washed thoroughly; squeeze the pulp only a half.
Pour into a small saucepan half a glass of water, the port served for maceration, zest and orange juice and bring to a boil.
Dilute the cornstarch in 1 tablespoon water and mix to boiling liquid, then add salt and pepper and simmer slowly until the sauce will thicken up and then let it cool.
On wooden skewers strung the papaya and avocado chunks alternately with ham cubes.
Decorate with the prepared sauce, garnish with remaining Orange and serve.
Ingredients and dosing for 8 persons
- 1 big papaya
- 2 avocado
- 1/2 cup of porto wine
- 2 slices of 1 cm thick ham
- 1 orange
- Salt
- 1 teaspoon of cornstarch
- Pepper