Paw Paw Sorbet Recipes

PAW PAW SORBET

Paw Paw Sorbet image

I put this recipe together as I couldn't find any frozen desserts that I was able to eat due to my intolerance to a large number of foods and preservatives. This recipe is gluten free and dairy free, but contains Amines. You could try pears instead of the paw paw to take away the amines. It can serve 4 people - but I found it very hard to share :o)

Provided by Miggi

Categories Frozen Desserts

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

500 g pawpaw, deseeded, peeled, chopped
3/4 cup water
1/2 cup caster sugar
1 egg white

Steps:

Place a metal tin in the freezer to chill.
Combine paw paw, water and sugar in a saucepan over low heat. Cook, stirring for 2-3 minutes or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 minutes or until syrup thickens.
Set aside to cool for 5 minutes.
Place mixture into food processor and process until smooth.
Place in metal container and freeze for 2 hours or until almost set.
Using a metal spoon, roughly break up the mixture. Return mixture to food processer adding the egg white. Process until smooth.
Return to metal container and freeze for 4 - 6 hours (or overnight).
ENJOY!

Nutrition Facts : Calories 149.8, Fat 0.2, SaturatedFat 0.1, Sodium 18.3, Carbohydrate 37.3, Fiber 2.2, Sugar 32.4, Protein 1.7

PAWPAW PUDDING

Pawpaw Pudding image

When it comes to pawpaw, accept no substitutes. Trust us; we tried. We went to a bunch of experts - scholars who specialize in fruit, plus chefs and cookbook authors who know all about the proud culinary history of Appalachia - and we asked them, "If a home cook doesn't happen to have any pawpaw, what combination of other fruits and vegetables might work well as a replacement?" We picked up passing nods to sweet potatoes, bananas, papayas, avocados, really ripe mangoes. But in the end everyone came back with variations on "Forget it, there's nothing like a pawpaw." The goopy-textured, tropical-ish fruit whose name sounds like a punch line on "Hee Haw" can be found scattered all over the country, but recipes (for cakes, pies, puddings) abound largely in West Virginia and nearby states like Kentucky, Ohio and Indiana. If you happen to secure some pawpaw, best to get out of its way, as is the case with this pudding. Pawpaw is a holiday guest who responds well to minimal interference.

Provided by Jeff Gordinier

Categories custards and puddings, dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1/2 cup/1 stick/113 grams butter, melted and slightly cooled, plus more for baking dish
2 cups/400 grams sugar
1 1/2 cups/190 grams all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs
2 cups /1 pound/454 grams pawpaw pulp, thawed if frozen (see note)
1 1/2 cups/355 milliliters whole milk
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream, for serving

Steps:

Heat oven to 350 degrees. Grease a 13-by-9-by-2-inch baking dish.
In a large bowl, whisk together sugar, flour, baking powder, salt, cinnamon, ginger and nutmeg.
In another large bowl, whisk together eggs and pawpaw pulp until smooth. Whisk in milk and vanilla. Whisk in melted butter. Pour into sugar mixture and stir only until combined.
Pour batter into prepared dish. Bake 50 minutes or until just set in the center. Cool to room temperature on a wire rack before cutting. Serve with a dollop of whipped cream.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 111 milligrams, Sugar 35 grams, TransFat 0 grams

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