Papaya Lime Strudel Recipes

PAPAYA POACHED IN CINNAMON-LIME SYRUP

Steps:

• Bring 2 cups water and sugar to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until syrup thickens slightly, about 6 minutes. Add papaya wedges, fresh lime juice, lime peel strips and cinnamon stick. Reduce heat to medium and simmer until papayas are just tender, about 8 minutes. Using slotted spoon, transfer papayas to bowl. Boil syrup until reduced to 1 cup, about 6 minutes. Pour syrup over papayas and chill at least 2 hours and up to 1 day.
• Spoon papayas and syrup into 6 dessert dishes. Drizzle with sour cream and garnish with additional lime peel.

PAPAYA-LIME SORBET

Steps:

• Cut the papayas in half and remove the seeds with a spoon. Peel the papayas and cut them into chunks. Put the papaya pieces in a blender along with the sugar, water, lime juice, and salt, and purée the mixture until completely smooth.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Add lots of shavings of Lime Granita (page 153) to a dish of Papaya-Lime Sorbet, drizzle with a bit of dark rum, and top with shaved Pineapple Granita (page 153).

PAPAYA LIME FOOL

Steps:

• Mash papaya flesh with a fork until smooth or pulse in a food processor until coarsely puréed. Add 5 tablespoons sugar and 2 tablespoons lime juice and stir or pulse to combine. Add more sugar and lime juice to taste (papayas vary in sweetness and acidity).
• Beat cream in a large bowl until it holds soft peaks, then fold in papaya mixture gently but thoroughly.
• Divide among 8 (6-ounce) glasses and chill at least 1 hour to allow flavors to develop.

PAPAYA LIME STRUDEL

Steps:

• Preheat oven to 375°F; lightly coat a cooking sheet with nonstick cooking spray and set aside.
• Combine the papayas, lime juice, lime peel and honey in a medium bowl; set aside.
• Spray one sheet of phyllo with nonstick cooking spray. Sprinkle with about a tbsp of the crushed cookies. Place a second sheet of phyllo on top of first sheet.
• Repeat coating and sprinkling with crumbs on remaining sheets of phyllo, ending with layer of cookie crumbs.
• Spoon papaya mixture onto the phyllo stack, leaving a 2 inch border on all sides.
• Fold the long edges of the phyllo stack up over filling, then fold in the short sides. Roll up from one long side into a cylinder.
• Carefully lift cylinder and place it, seam side down, onto prepared cookie sheet. Lightly coat the top with nonstick cooking spray.
• Score into 10 slices, cutting only through the top layer of phyllo, about 1/8 inch deep.
• Bake in preheated oven for 25 to 30 minutes or till golden brown. Sprinkle with powdered sugar before serving. Serve warm.