Chayote Relleno

Directions

1. 1

   3 sm Chayotes (about 6 ounces -each) 1/2 c Almonds 1/2 c Sugar 3 Eggs 1 tb Brandy 1 ts Vanilla 2 tb Milk or cream 1 pn Nutmeg 1 1/2 c Sponge

2. 2

   I love to shock people with the unexpected, such as serving these stuffed chayote shells for dessert

3. 3

   In this recipe, chayote's delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an el

4. 4

   They are abso- lutely delicious and something you might have been served in one of the fine old households of colonial Mexico

5. 5

   Cut the chayote in half lengthwise and steam for 35 minutes, or until just tender

6. 6

   Do not overcook--you don't want the shells to collapse when you scoop them out

7. 7

   Meanwhile, combine the almonds and sugar in a food processor and grind until the almonds are fairly fine

8. 8

   Preheat oven to 375 degrees F