Florida Papaya Cobbler

I’ve loved papayas ever since my first visit to Florida’s Daytona Beach and St. Augustine as a child, and now that this silky, juicy, tart-sweet fruit indigenous to that state seems more and more available in supermarkets everywhere, perhaps home and professional cooks alike will begin to exploit its many culinary possibilities. Ripe, soft, golden papayas are best eaten raw (the shiny dark seeds, by the way, are delicious in salad dressings), but what you want for dishes like this luscious