Sura likes to make pawpaw butter, which can be preserved for use throughout the winter. And because it’s impossible to remove all the fruit from the seeds, instead of discarding the seeds he soaks them in grain alcohol for several weeks to let it soak up the fruit flavor. Then he strains out the liquid and adds simple syrup to make a pawpaw cordial.
10 pounds pawpaw, pitted and peeled 1 lemon, juice and zest 15 percent sugar by weight 1 quart water
Combine vinegar, shallots, lemon juice, pawpaw butter in medium mixing bowl. Whisk in oil to emulsify. Season with salt and pepper.
