Papaya With Port Wine Recipes

PAPAYA COM VINHO DO PORTO (PAPAYA AND PORT WINE)

Steps:

• Arrange the papaya slices on a plate.
• Add the lime wedges
• Pour over the port wine
• Sprinkle with freshly ground pepper to taste.
• Of course you can make individual servings if you prefer.

PORK LOIN WITH THAI SAUCE AND PAPAYA SALAD

Steps:

• For the Thai Paste: Preheat the oven to 400 degrees F. Spread the cashews on a baking tray and roast until golden brown, about 10 minutes. Cool.
• In a small pan, cook the ginger in the plum wine until the wine evaporates. With a mortar and pestle or in a blender, puree all of the Thai Paste ingredients. Reserve.
• For the Salad: In a medium bowl, combine the papaya, onion, cilantro, and jalapeno. In a small bowl, whisk together the lime juice, vinegar, and honey. At serving time, toss the dressing with the salad and season with salt and pepper, to taste.
• Raise the oven temperature to 450 degrees F. Season the pork medallions with salt and pepper and flatten slightly with a cleaver or a heavy plate. In an ovenproof skillet, heat the peanut oil. Over high heat, brown both sides of the medallions. Transfer to the oven and roast until medium rare, about 15 minutes. Remove the medallions to a plate and keep warm.
• Pour the grease from the skillet and deglaze the pan with port. Pour in the stock and cook over high heat until the sauce thickens slightly. Whisk in 1/4 cup of the Thai paste and season, to taste, with salt, pepper, and lime juice. Keep warm.
• Cut each medallion into slices. Pour a little sauce into the center of 4 warmed plates and arrange slices of the pork on 1 side of the sauce. Mound a little salad in each radicchio leaf, set alongside the slices of pork, and garnish with a few cilantro leaves.

PAPAYA WITH PORT WINE

Steps:

• Slice the papaya into 12 slices. Slice the lime into quarters.
• Arrange 3 papaya slices on 4 plates and put a lime wedge on the side of each.
• Sprinkle port wine over the to[ of each plate, or serve it on the side.

PAPAYA PARFAIT

Steps:

• Dice enough papaya to measure 1/2 cup and set aside. Cut the remainder into one-inch pieces. Puree in a food processer or blender.
• In a saucepan over low heat cook the sugar and water until sugar dissolves. Increase heat to high and boil until mixture registers 230-degrees F on a candy thermometer (thread stage) (3 minutes). Remove from heat.
• In a large bowl beat egg yolks and then add syrup in a thin stream, beating until mixture is cooled, and triple in volume (5 minutes).
• Fold in papaya puree.
• In a seperate bowl with clean beaters beat cream (1 1/4 cups) to firm peaks and then fold in diced papaya.
• Divide mixture among 8 pafait or wine glasses. Refrigerate for one hour.
• Top with whipped cream and chocolate curls, if desired.