Exotics At The Port

Preparation:

Preparation: Halve the papaya and avocado, remove the seeds and stone, cut the pulp into chunks and sprinkle them with the port. Eliminate the fat part of the ham and cut the rest into cubes. Grate the zest of the whole orange after having washed it thoroughly; squeeze the pulp only by half. Pour half a glass of water, the port served for maceration, the zest and orange juice into a saucepan and bring to the boil. Dissolve the cornstarch in a spoonful of water and mix it with the boiling liquid, then add salt and pepper and simmer slowly until the sauce thickens, then leave it to cool. Thread the chunks of papaya and avocado onto wooden skewers, alternating them with the diced ham. Sprinkle them with the prepared sauce, decorate as desired with the remaining orange and serve.