DULCE DE PAPAYA
My amazing "second" father, my Tio Armando..taught me how to make this many,many years ago...as he had many Papaya trees, right in his back yard...when life gives you Papayas...you make Dulce de Papaya...my twist on this recipe is splenda
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- peel the papaya, cut in half lengthwise, take out the inside seeds, cut into bite size cubes.
- in a large pot add water with the rest of the ingredients, add the papaya, and gently simmer with the lid on , about 1 hour.
- remove lid and simmer another 1 hour, till the papaya is fork tender and the water has reduced by half,set aside let cool,(remove the cinnamon stick) put in a glass jar and refrigerate...taste awesome along side white cheese and Cuban crackers
MANGO-PAPAYA BROWN BUTTER CINNAMON CREPES WITH HOMEMADE DULCE DE LECHE SYRUP
Provided by Bobby Flay
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the dulce de leche syrup: Preheat the oven to 425 degrees F. Scrape the condensed milk into an 8-inch baking dish and cover the top tightly with heavy-duty aluminum foil. Place the dish inside a roasting pan and fill the pan with enough water to come halfway up the sides of the baking dish. Bake in the oven until the milk turns a deep golden brown, stirring a few times, about 1 hour 15 minutes. Check after 45 minutes and add more water, if needed, to the roasting pan. Remove the dulce from the oven and let cool, covered, about 15 minutes before serving.
- For the crepes: Melt 6 tablespoons butter in a small saucepan over medium heat until it turns a nutty brown color. Remove from the heat, whisk in the cinnamon and let cool slightly.
- Put the flour and salt in a medium bowl. Whisk together the milk, water and eggs until combined. Add the egg mixture to the flour and whisk until just combined. Whisk in 4 tablespoons of the brown butter and reserve the remaining 2 tablespoons for the crepe pan. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
- Mash the remaining 6 tablespoons butter and the vanilla seeds with a mortar and pestle. In a saute pan over medium heat, add the vanilla butter, mangoes and papaya and cook until softened and slightly caramelized, 3 to 5 minutes.
- Whip the heavy cream, sour cream and vanilla extract in a large bowl until soft peaks form. Cover and keep chilled until ready to use.
- Heat an 8-inch or 10-inch nonstick pan over medium heat. Brush with some of the remaining brown butter. Add a scant 1/4 cup of the batter into the pan and swirl the pan to cover the bottom with a very thin coating. If there is excess batter, pour it back into the bowl. Cook until the crepe bubbles and the bottom is lightly browned, about 1 1/2 minutes. Flip the crepe over and cook for about 20 seconds. Slide the crepe onto a plate. Repeat with the remaining batter.
- Put a line of fruit down the center of each crepe. Spread a little of the warm dulce de leche on top of the fruit and fold or roll the sides of the crepe over. Top with a dollop of whipped cream and sprinkle with cinnamon.
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- Cut the papaya in halves. Peel the skin and with a spoon, remove the seeds and membranes inside. Cut the papaya into slices, approximately 1/2 to 3/4 inch thick.
- Place all the pieces in a plastic container and fill it up with water and the baking soda. This will help the slices to stay together and not break up. Soak in the baking soda water for 1 hour.
- After the hour is over, drain all the water and rinse with fresh water the pieces of papaya. You might want to rinse twice to make sure all the baking soda is removed from the papaya.
- Set a pot in medium-high on your stove and place the papaya pieces, the sugar, cloves, vanilla extract and cinnamon sticks in the pot and start to boil Once is boiling, reduce the temperature to medium and cover, let it cook for 40 minutes. Stir the papaya pieces at least twice during that cooking period.
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