Quoting Dale Shipp to Ruth Haffly <=-

Pawpaw as in persimmon or is it a different fruit?

I think it is a different fruit.

The other "paw paw" is papaya.

I'm still posting Frangelico flavoured desserts this week. (I
haven't gotten around to making any of them yet, mainly because we
have a lot of ice cream and fresh fruit in the house after the girls
departed. So far all I've done with the stuff is sip it straight to
get to know it, then try a shot of it in black coffee and finally in a
whisky cocktail made with the same proportions as a Rusty Nail [3
parts rye to 1 part Frangelico, the traditional 1:1 mixture being
too sweet for my taste].)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Hazelnut Bread Pudding W Chocolate Sauce
Categories: Pudding, Desserts, Chocolate, Alcohol, Sauces
Yield: 4 Servings

4 c Heavy cream
12 Egg yolks
1/2 c Sugar
1/2 c Frangelico Liqueur
1 c Toasted hazelnuts; crushed
Chocolate Cake Scraps; (use
-a store bought chocolate
-pound cake)
WARM CHOCOLATE SAUCE:
1/2 lb Semisweet chocolate; chopped
1/2 c Heavy cream or half & half
2 tb Butter

Preheat oven to 250 degrees. Crumble cake into 5 ounce or 6 ounce
custard cups. Heat cream until boiling and remove. Whisk yolks,
sugar, and Frangelico. Pour in hot cream, combine and add the
nuts. Pour into the custard cups and put cups into large baking
dish. Fill the dish with water half way up the cups. Bake 1 hour
20 minutes. Serve chilled w. warm chocolate sauce.

For sauce: Place cream into a saucepan and bring to a boil. Remove
from heat and whisk in chopped chocolate and butter until smooth.

CHEF DU JOUR SHOW

Recipe by: Jack McDavid (retired founder of Jack's Firehouse in
Philadelphia)

Posted to MC-Recipe by Holly Butman

MMMMM


Cheers

Jim


... Portion control is for communists.

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JIM WELLER wrote to DALE SHIPP <=-

Pawpaw as in persimmon or is it a different fruit?

I think it is a different fruit.

The other "paw paw" is papaya.

I think you missed one. The fruit of the paw-paw (Asimina triloba) tree.

We had a couple in our back yard when I was growing up. The fruit is
about the size of a 10-year-old boy's fist. The yellowish flesh is very
good and the fruit has a very short shelf-life which means it is not
suitable for most commercial ventures.

From Southern Living "Pawpaw trees produce large, edible, green fruits,
also called pawpaws. The fruit is fragrant and has a distinctly bright, tropical flavor. If you encounter freshly ripe pawpaws, go ahead and
dig in. One bite, and you'll be enjoying one of America's best-kept-secret fruits. (Just be sure to spit out any seeds.) You'll know they're ripe
when the fruits are close to falling off the tree. The flesh will be
soft with a slight give, like many stone fruits or tropical fruits.
The pawpaws' short shelf life means you should take them when you can
get them, though they will last a little longer when refrigerated. Eat
them out of your hand, or puree them and add them to a smoothie, ice
cream, or pie."

Which is on all-fours with my experience - except the puree-ing and
adding to something - although I imagine they'd make tasty I scream.

They are also known as Quaker delight, or hillbilly mango and are native
the the Eastern US and Canada. It is the Ohio State Native Fruit and
sometimes called an Indiana banana.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Paw-Paw Ice Cream
Categories: Five, Fruits, Dairy, I scream
Yield: 1 1/2 Quarts

2 c Paw-paw puree; thawed
2 c Heavy cream
1/2 c Milk
1 c Sugar

Place the pawpaw puree in a bowl and set aside. In a
heavy saucepan, stir together the cream, milk and sugar.
Bring the mixture to a simmer over medium heat. Slowly
pour the cream mixture into the pawpaw puree, whisking
to blend. Cover with plastic wrap and completely chill
in the refrigerator. Pour the cold mixture into an ice
cream maker and process according to manufacturer's
instructions.

Leslie Mansfield writes in "The Lewis & Clark Cookbook:
Historic Recipes from the Corps of Discovery &
Jefferson's America": "Pawpaws have a flavor that can
best be described as a creamy tropical custard. Hence
their other name -- custard apple. A favorite of the men
of the Corps during their travel through Ohio, pawpaws
grow wild in about 25 other states east of the
Mississippi River."

Makes about 1 1/2 quarts.

RECIPE FROM: http://old.post-gazette.com

Uncle Dirty Dave's Archives

MMMMM

... Age is about mind over matter. If you don't mind, it doesn't matter.

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Quoting Dave Drum to Jim Weller <=-

Pawpaw as in persimmon

The other "paw paw" is papaya.

you missed one. The fruit of the paw-paw (Asimina triloba)

That's a new one to me. So I read up on it a bit and it turns out to
be very perishable, doesn't ship well and isn't really grown
and sold commercially except at local farmer's markets and so on on
a small scale.

hillbilly mango

[snork]

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Faith's Tiramisu
Categories: Italian, Dairy, Cheese, Chocolate, Alcohol
Yield: 10 Servings

5 lg Eggs; separated
6 tb Sugar
1 lb Mascarpone cheese
1/2 c Heavy cream
6 tb Kahlua; or substitute
3/4 c Brewed espresso coffee
3 tb Bacardi rum or
Frangelico or
Amaretto
30 Ladyfinger cookies
2 oz Semisweet chocolate; grates
2 tb Unsweetened cocoa powder

Beat egg whites to stiff peaks; set aside. Beat yolks and sugar
until pale yellow. Beat in mascarpone & heavy cream. Stir in
liqueur; fold in egg whites. Mix together the rum and espresso;
brush onto ladyfingers that have been laid out in a single layer
in a 10" X 10" shallow dish. Pour half the mascarpone mixture over
ladyfingers. Sprinkle with half the grated chocolate. Top with
second layer of ladyfingers, and top with remaining mascarpone
mixture. Cover with plastic wrap and chill overnight. To serve;
dust with cocoa and sprinkle with remaining grated chocolate.

Recipe by: From: FaithL9468 on AOL


MMMMM


Cheers

Jim


... Rap music is like scissors; it's always loses to rock.

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JIM WELLER wrote to DAVE DRUM <=-

Pawpaw as in persimmon

The other "paw paw" is papaya.

you missed one. The fruit of the paw-paw (Asimina triloba)

That's a new one to me. So I read up on it a bit and it turns out to
be very perishable, doesn't ship well and isn't really grown
and sold commercially except at local farmer's markets and so on on
a small scale.

hillbilly mango

[snork]

They used to be quite common in my area (Central Illinois aka Great
American Outback) but I've not seen a Paw-Paw tree for ages. My
Grands had a row of four trees just outside the grade landing door of
their Sears & Roebuck house. They were also in the yard at the farm.

My favourite way to eat them was pick up a paw-paw that had begun to
turn brown, brush the dirt and twigs from it. Then bite off an end and squeeze/suck the pulp from the inside. The pips were about the size of
a large lima bean, so easy to avoid swallowing.

The season was short and the fruit *very* perishable - so no commercial
market. If I can find some seed I may try growing some again. Replace
the wind destroyed cherry tree in my front yard.

I had the thought that paw-paw would make a decent wine. But, since booze/beer/wine making recipes are verboten, Mein Herr, I'll give you
a link to a site (which, I think, is in a gray area) ....

http://winemaking.jackkeller.net/pawpaw.asp

BTW - I swiped your tagline and corrected the grammar ... Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: PawPaw Butter
Categories: Five, Preserving, Fruits, Citrus
Yield: 10 Half-pints

5 lb Pawpaws
2 c Water
1/2 c Bottled lemon juice
3 c Sugar
2 ts Vanilla extract

Wash and peel pawpaws, put in stainless or enamel pot,
with the 2 cups water and 1/2 cup lemon juice, without
removing seeds.

Cook until soft, run through seive or food mill.

Add pulp back to pan, add sugar, and cook down on low
until mixture thickens. (About an hour)

Turn off heat, add vanilla and stir well.

Ladle into prepared pint or 1/2 pint jars to 1/4"
headspace.

Remove air bubbles, add more preserves if needed to
reach correct headspace.

Waterbath for 10 minutes.

RECIPE FROM: http://wildearthcrafts.com

Uncle Dirty Dave's Archives

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