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
*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