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DIR Return to: PawPaw Fruit & PLant!!!
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#Post#: 145--------------------------------------------------
Several REcipes for PawPaw!!
DIR By: Hummingbird
Date: August 8, 2012, 1:10 pm
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Pawpaw Pudding d
2 c. sugar
1½ c. bread flour
1 tsp. baking powder
½ tsp. cinnamon
3 eggs
2 c. pawpaw pulp
1½ c. milk
½ c. melted butter
Preheat the oven to 350o F, and grease a 13x9x2-inch glass
baking dish. In the center of a large mixing bowl, whisk
together the dry ingredients: sugar, flour, baking powder, and
cinnamon. Into a well in the center of the dry ingredients, add
and whisk the eggs. Whisk until fully mixed. Whisk and mix in
the other wet ingredients: pulp, milk, and butter. Pour and
scrape the batter into the baking dish and bake 50 minutes. To
test for doneness, slide a toothpick into the center of the
pudding, and it should come out clean. Like custard, if you
jiggle the pan, the center should be set.
Serving: Cut the pudding into squares, and serve it with vanilla
ice cream, whipped cream, hard sauce, or crème anglaise.
Pawpaw Preserves b
12 pawpaws (about 5 lbs)
2 c. water
¾ c. sugar
1 lemon
1 orange
Peel pawpaws. Put in kettle with water, without removing seeds.
Boil until soft, then put through a sieve. Add sugar and juice
of orange and lemon. Boil until thick. Grated rind of orange or
lemon may be added. Put in sterilized jars and seal.
Pawpaw Jell-O b
2 c. pawpaw pulp
1 package lemon Jell-O (6 oz.)
Make Jell-O according to instructions on package. Refrigerate
until thickened to a syrupy consistency. Stir in pawpaw pulp.
Refrigerate.
Pawpaw Milkshake g
Add pawpaw pulp to your favorite vanilla milkshake recipe. One
or two tablespoons of pawpaw pulp should suffice for two
servings of milkshake. Pawpaw can be conveniently stored for
this purpose by freezing spoonfuls of pulp on a cookie sheet,
then storing them in a plastic bag after they have frozen solid.
Pawpaw Zabaglione h
6 egg yolks
¼ c. sugar
¼ c. passion fruit liqueur
1 c. pureed pawpaw pulp
1 c. whipping cream
Over a simmering double boiler, combine egg yolks and sugar.
Meanwhile, heat the liqueur until warm (too much heat will cause
it to ignite). Add the warmed liqueur to the egg yolk and sugar
mixture. Continue to cook, stirring constantly, until thickened.
Allow to cool and fold in the pawpaw puree. Whip cream into
stiff peaks and fold it into the pawpaw and egg yolk mixture.
Serve chilled.
Pawpaw-Pineapple Sherbet i
1½ c. crushed pineapple
1½ c. pureed pawpaw pulp
6 Tbsp. lemon juice
½ c. orange juice
¾ c. confectioner’s sugar
2 egg whites
¼ tsp. salt
Combine the fruits, juices, and sugar, and freeze in
refrigerator trays until nearly firm. Beat egg whites and salt
until stiff but not dry, and combine with the frozen fruit
mixture. Beat sherbet until it is light and fluffy. Return to
trays and freeze firm. Serves six.
Pawpaw Punch j
1 *pawpaw
1½ pints cold water
1 strip lime peel
1 pinch of salt
sugar to taste
*This recipe was written for soursop, but may be suitable for
pawpaw as well. Wash and peel pawpaw, then mash in a bowl with
lime peel. Gradually stir in 1 pint water. Mix well and strain.
Add another ½ pint water, mix, and strain again to be sure all
the flavor is extracted. Add salt and sugar. Chill before
serving.
Note: pawpaw extract may also be suitable as a flavoring to be
added to ice cream or other recipes.
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