- Yield: 6 serviings
- Prep Time: 20 minutes
- Cook Time: 4h 00 min
This is comfort food with a tropical beat. If I had a fireplace and if it were cold outside (does 50° count?), this is what I'd have by the fire. It's a great side dish or even a dessert for cooler weather. And when a dish can be either a side or dessert, it's a great dish (and healthy, too)! This is a flexible recipe; you can add or subtract fruit as desired or as the kitchen counter fruit bowl demands.
- Nonfat cooking spray
- 1 Uniq Fruit (or 1 6-oz. can of pineapple juice)
- 1/3 cup brown sugar
- 1/4 cup brandy
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 Caribbean Red® papaya
- 2 Florida starfruit
- 1 Florida red guava
- 2 Florida passionfruit
- 1/2 cup slivered almonds
Spray the inside of a slow cooker with cooking spray.
Peel the papaya. Cut off the ends. Cut in half and scoop out and discard the seeds. Chop half the papaya into small pieces. Add pieces to the slow cooker. Reserve the remaining papaya half for another recipe.
Cut the passion fruit in half. Scoop out the insides and add to your slow cooker.
Peel the boniato, trim the ends and chop into bite-sized chunks.
Peel the ginger. Chop or grate into very small pieces. Add to the slow cooker.
Strip the needles from the rosemary and chop. Add to the slow cooker.
Add the scallions, tomatoes, garlic and rosemary to the slow cooker. Stir to combine.
Add the flour, allspice, salt, pepper, chipotle and ginger to a medium-sized bowl.
Add the beef and toss to coat. Add the beef to the slow cooker. Add the Worcestershire sauce to the seasoned flour remaining in the bowl. Stir to combine. Add to the slow cooker. Stir to combine.
Cook on low 8 hours or on high 4 hours.