• 2 ripe medium maradol papaya (choose ones that are not too soft)
• 1 (½-inch) piece fresh ginger root, grated
• 1 cup steamed quinoa
• ½ cup raisins
• 1 teaspoon ground cinnamon
• juice from one freshly squeezed lemon
• ½ cup chopped walnuts
• 1 tbsp pure maple syrup
• 4 tbsp heavy cream, plus extra for serving (the extra can be lightly sweetened and whipped or liquid, as you prefer)

Preheat the oven to 400 F. Cut the papayas in half lengthwise and scoop out the seeds. Place the halves (cut side up) in a large glass baking dish and set them aside while you prepare the filling. Combine the grated ginger and cinnamon with the cooked quinoa and raisins in a medium mixing bowl. Stir in the lemon juice and the chopped walnuts. Add the maple syrup and 4 tablespoons of the cream. Mix well. Divide the filling evenly amongst the papaya halves. Bake for about 25 minutes, or until papaya is tender. Serve slightly warm with the extra cream. Makes 4 servings.