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Peel the papayas and scoop out the
seeds. cut the flesh into slices.
-
Peel the pineapple and cut into thin
slices, remove the central core so that you are left with pineapple
rings.
-
Melt the butter in a large heavy-based
frying pan, then stir in the sugar over a low heat, stir until it is
thoroughly dissolved.
-
Add the lime juice and grated rind.
-
Increase the heat slightly and let the
sugary mixture bubble for a few minutes until thickened.
-
Take care that it does not burn or
turn to caramel.
-
Add the papaya and pineapple and cook
gently for 2 minutes, sprinkle with ground cinnamon.
-
Add the tequila to the pan, then stand
well back and set it alight, using a long taper.
-
When the flames die down, divide the
flambéed papaya and pineapple among 4 individual serving dishes.
-
Decorate each one with slivers of lime
rind.