Half-candied papaya with Mexican cheese

Halve the papaya and scoop out the seeds; peel and cut into large cubes about one and a half inches.

Put the papaya in a large Dutch oven with plenty of sugar, a Mexican cinnamon stick, a little fresh lime juice, water to cover, and fig leaves if available.

Partially cover, bring to a boil over high heat, then simmer over very low heat about two hours, keeping it low so the pieces do not break, until translucent.

Transfer the papaya pieces to a wire cooling rack over a baking sheet for an hour or so, until firmed on the outside.

Nestle them in an oven-proof serving dish and scatter cubes of chihuahua cheese in and around.

Caramelize the papaya and melt the cheese with a kitchen blowtorch, or under a very hot broiler.