Pawpaws in Rum

3 pawpaw
50 g pistachios
175 g sugar
325 ml rum

Peel and halve the pawpaws.
Scoop out the seeds.
Cut the flesh into large cubes.
There should be 575 g fruit.
Put the pistachios into a bowl and pour over boiling water to cover.
Leave for 1 minute, then drain and transfer to a bowl of cold water.
Drain again, then rub off the skins with your fingers.
Pack the pawpaws and pistachios into sterilized jars, layering them with the sugar as you go.
Leave about 2.5 cm at the tops of the jars.
Pour in the rum to cover the fruit and nuts by 1.25 cm, making sure there are no air pockets.
Seal he jars, label, and seal well.
Keep in a cool dark place for at least 2-3 months before using, to allow the flavours to develop.
Shake from time to time during the first week of storage to make sure that all the sugar dissolves.