I’m going to keep this post as to-the-point as I can because I’ve somehow managed to short out my computer plug. Due to a series of curious circumstances, I’ve spent the past six days in French Polynesia (rough life, right?). It feels a little funny to be so totally immersed in the tropics as the seasons are just starting to change at home, and I’ve found myself craving fall food, despite the amazing weather. For instance, I’m using non-existent words like “pumpkin-pie-like” to describe things.
This might help explain why I’ve become so quickly addicted to Tahitian Po’e, a fruit pudding that seems to (thankfully!) show up at the end of just about every dinner. Baked fruit, vanilla, and brown sugar make me think things like “pie” and “compote,” even, it turns out, when the fruit in question is a kiwi and the dish is served cold. From the getgo, I kind of loved that. And I was even more sold when I found out how totally easy Po’e is to make at home (traditionally, it’s is barbecued in a banana leaf, but nowadays, ovens are–I understand–entirely acceptable). Click through for my favorite variation.
Tahitian Po’e (4-6 servings)
Ingredients:
*Enough peeled and cubed tropical fruit–such as banana, mango, pineapple, kiwi or papaya (totally fine to mix)–to yield about 4 cups, pureed.
* 1/2 cup brown sugar
*1 cup cornstarch
*2 teaspoons vanilla extract
* 1 cup coconut milk (for absolute best results, try to use the thick part that rises to the top of any can of it)
Preparation
*Preheat oven to 375°F. Puree the fruit in a blender or food processor. There should be enough puree to make 4 cups.
*Mix together the brown sugar and cornstarch. Add this mixture and the vanilla to the fruit and blend/process until smooth.
*Butter a 2-quart baking dish and pour in the puree. Bake for 30-45 minutes, or until the pudding is firm and bubbling. Remove from oven and allow to cool. Cover with plastic wrap and refrigerate until well chilled.
*Cut into cubes and place into a large serving bowl or in individual bowls.
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Camille