As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
8 servings, ingredients: 1 3/4 cups sugar, 2 lemons, 10 small papayas (3 3/4 pounds), a large amount of salt, 2 tablespoons unsalted butter, all-purpose flour for rolling out dough, 1/2 recipe Pate Brisee (pie dough).
Directions: 1. In a large saucepan, add 10 cups of water and 1 cup of sugar. Using a vegetable peeler, zest half a lemon and add it to the pot. Cut the lemon in half and pour 1 1/2 juice directly into the pot; set the other half aside. 2. Peel, halve, and core the papayas and add them to the pot. Bring to a boil. Cover and reduce to a simmer, cooking until tender but not fully cooked, 8 to 10 minutes. Drain and set aside. 3. Preheat the oven to 375 degrees. In a 10-inch Tarte Tatin pan or cast-iron skillet, mix the remaining 3/4 cup sugar and salt. Place over medium heat and cook until it begins to thicken and turn golden brown. Remove from heat and stir in the butter. 4. Arrange the citrus in the pan, cutting it into a slightly overlapping circular pattern with the cut side up. (Remember that the bottom fruit will be visible when the Tarte Tatin is inverted after cooking.) Place a few papaya pieces in the center, cut side up. Sprinkle with half of the remaining lemon juice. 5. On a lightly floured work surface, roll out the dough to a 12-inch round, about 1/8 inch thick. Place the dough over the papayas, tucking the edges of the dough around the fruit. Bake until the juices are bubbling and the crust is golden brown, about 45 minutes. Remove from the oven and let stand for 10 minutes. Using a paring knife, loosen the pastry from the edge of the pan. Place a plate over the pan and carefully invert. Serve warm.
Braylon
27.04.2023 @ 09:23
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
8 servings, ingredients: 1 3/4 cups sugar, 2 lemons, 10 small papayas (3 3/4 pounds), a large amount of salt, 2 tablespoons unsalted butter, all-purpose flour for rolling out dough, 1/2 recipe Pate Brisee (pie dough).
Directions: 1. In a large saucepan, add 10 cups of water and 1 cup of sugar. Using a vegetable peeler, zest half a lemon and add it to the pot. Cut the lemon in half and pour 1 1/2 juice directly into the pot; set the other half aside. 2. Peel, halve, and core the papayas and add them to the pot. Bring to a boil. Cover and reduce to a simmer, cooking until tender but not fully cooked, 8 to 10 minutes. Drain and set aside. 3. Preheat the oven to 375 degrees. In a 10-inch Tarte Tatin pan or cast-iron skillet, mix the remaining 3/4 cup sugar and salt. Place over medium heat and cook until it begins to thicken and turn golden brown. Remove from heat and stir in the butter. 4. Arrange the citrus in the pan, cutting it into a slightly overlapping circular pattern with the cut side up. (Remember that the bottom fruit will be visible when the Tarte Tatin is inverted after cooking.) Place a few papaya pieces in the center, cut side up. Sprinkle with half of the remaining lemon juice. 5. On a lightly floured work surface, roll out the dough to a 12-inch round, about 1/8 inch thick. Place the dough over the papayas, tucking the edges of the dough around the fruit. Bake until the juices are bubbling and the crust is golden brown, about 45 minutes. Remove from the oven and let stand for 10 minutes. Using a paring knife, loosen the pastry from the edge of the pan. Place a plate over the pan and carefully invert. Serve warm.