Pawpaw season is here again! Our kitchen is once again overrun by this delicious and short-lived fruit.
(At some point, I should probably give a little rundown of what pawpaws are since most people aren’t familiar with it. Add that to the list of things to do…)
When we first moved in, I made a large batch of pawpaw butter, which I then handed out to family and friends. Last year, we were not particularly prepared, so we just processed a lot of the fruit and froze the puree. This year… This year, I have PLANS.
I gave a whole mess of fruit to a friend last year and he made a delicious pawpaw liqueur with it. It was sweet with some ripe fruity notes, but finished like buttery caramel. I want to try my hand at making it. I started an infusion today using frozen puree, and I’ll do another one with fresh. I’m curious how they’ll compare and how the puree holds up with storage.
But since it looks like we’ll have a lot of fruit again this year, there’s still room for experiments. So today, I made a pawpaw pepper sauce.