Makes about 3 cups of sauce
Find this recipe and more in Chef Paul Prudhomme's Louisiana Tastes.
2 ripe papayas
1/2 cup sugar
½ cup heavy cream
4 ounces cream cheese, softened
2 tablespoons unsalted butter
1 teaspoon vanilla
2 tablespoons freshly squeezed lime juice
½ teaspoon cinnamon
1/4 teaspoon salt
how to prepare
Peel the papayas, discard the seeds, and purée the papaya flesh in a blender. Add the remaining ingredients to the blender, one at a time, processing between additions. Refrigerate the sauce until ready to use.
Copyright© 2000 by Paul Prudhomme