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Saturday, 26 October 2013

SCORPIOS and a GOLD STAR dessert

            On a sunny, breezy October day, Mary and Myron Leschyshyn hurried away from home to get the midwife for their mother, Anne.  Their father, John, was away at a neighbor’s place, helping with the harvest. 
            “I don’t do that any more,” said the midwife, and sent them to another woman.  “I have a headache,” said this one.
            Mary and Myron stood helplessly in the middle of a crossroads. 
            “What am I going to do now?” Mary asked herself.  Then she thought of the Twerdochlibs. 
            “There’s a lot of children at Twerdochlibs,” Mary told Myron.  “They’ll know what to do.”
            And so, Mrs. Twerdochlib, who was not even a relative or a midwife, helped Florence Leschyshyn arrive on that beautiful October day.

                                                        Aunt Florence and Uncle Mike

Papaya, Mango, and Starfruit in Cinnamon Syrup

        From 500 Sensational Salads

N.B.  Prepare this a day ahead of serving.
2 ¼ cups berry sugar
1 cinnamon stick
1  papaya
1 mango
1 starfruit

*Peel & seed papaya.  Cut into thin, lengthwise pieces.
*Peel mango.   Cut into thin, lengthwise pieces.
* Thinly slice star fruit.
*Put ¾ cup sugar on bottom of large pan.  Add cinnamon stick and half of the papaya, mango, and starfruit. 
*Sprinkle on another ¾ cup sugar.  Put in the rest of the fruit.
* Sprinkle on the rest of the sugar.
*Cover the pan & cook over medium heat for 35-45 minutes until the sugar dissolves completely.  Shake the pan occasionally but don’t stir.
*Uncover & simmer 10 minutes until fruit is translucent.
*Remove from heat & cool.  Discard cinnamon stick.
*Refrigerate overnight before serving.

I served this cold, as a compote, with turkey and it was delicious. 

It is truly a GOLD STAR DESSERT!   Serve it really hot with ice cream.

Bryan also enjoyed it cold on vanilla yogurt.  J  


And it’s my birthday, too.  J