Cut the papayas in half and remove the seeds. Preheat the oven to 200 °C. Cut the ginger plums into fine sticks and mix with the cookie crumbs and raisins. Add the juice of one lemon, half of the pistachio nuts, sugar and crème fraîche and mix well.
Fill the papaya halves and drizzle with the ginger syrup and sprinkle with the remaining pistachio nuts. Bake in the oven for about 25 minutes until the papayas are soft. Serve with a little whipped cream.
Recipe: “Encyclopedia of Fruits”. Monte by Dumont.
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