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Papaya Sauce

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
1/2 cup heavy cream
4 ounces cream cheese, softened
2 tablespoons unsalted butter
1 teaspoon vanilla
2 tablespoons freshly squeezed lime juice
1/2 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.

 Serve drizzled over the top of our cupcakes or with a dollop on the side!


Copyright© 2000 by Paul Prudhomme

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