![]() ![]() ![]() 1 tsp flavoring eg vanilla, rum, brandyĬombine cornstarch, 2/3 cup of sugar and salt in a double boiler or suitable pot, mix well.pulp from 1 or two large just ripe paw paw fruits.I will be tossing the seeds into the woods at Wyman Park so that one year some day maybe I won’t have to leave the city when I want to make this pie.Ĭombine all ingredients and press into bottom and sides of a large pie dish. This recipe marks the end of paw paw season on Old Line Plate. I used Cherry Bounce for flavoring and the result was subtle but tasty. This recipe is adapted from my favorite banana cream pie formula – the custard is lightly flavored with alcohol such as vanilla extract or bourbon, the fruit is laid under the custard and its strong flavor permeates the custard above. She informed me, as had Andrew Moore in his OLP interview, that this is just the gamble we take with wild fruits. Heat from the custard, the stage of ripeness. I had a few theories – the pulp close to the skin, the Representative as to why the paw paw pie I’d first made a few years ago had For me it is quite strong!)Īt the 2015 Ohio Paw Paw festival I inquired to the growers association (Note: some people aren’t as sensitive to this bitter taste. This pie is delicious but you may pay the price when you get that bite with the lingering bitterness. Otherwise there is an admittedly disappointing (bitter) aspect to this recipe. If you are lucky enough to find some farmed paw-paws then this pie will be a crowd-pleaser. Once with very ripe fruit and once with the ripeīut firm and white flesh seen above. ![]()
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