1 mature ripe breadfruit
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup butter
Melt your butter, taking care not to brown or burn it, mix in nutmeg and cinnamon.
Place aside or better yet, place in a small bowl and place in the refrigerator to set up again.
Once you have your ripe breadfruit pull on the stem, it should give way with a tug and when the step comes off, the innards should come with it as well.
Sprinkle 1/2 cup of the brown sugar into the hollow breadfruit.
Take your hardened butter mixture and with a knife or spatula, place into the breadfruit followed by the rest of the brown sugar.
Cover the hole in the top of the breadfruit (I tried using about an inch of a plantain to stuff the hole and it worked pretty well).
Place in a baking pan with 2 cups of water and bake at 350 degrees for 1 hours.
Allow breadfruit to cool for 15 minutes.
Cut into quarters and dig inches.
Depending on the consistency of your breadfruit, it might not be a bad idea to prep up an extra 1/2 cup of butter to use once the breadfruit is quartered.