If you are a fan of Pomegranate juice or molasses Prickly Pear Syrup will be sure to please you as well.
Perhaps a bit milder in flavour than pomegranate it is sweet, fruity and a touch earthy.
In Canada I only ever see Prickly Pears sold in cases - so chances are you may make Prickly Pear Jam and have some fruit left over...
If the idea of Prickly Pear Vinaigrette appeals to you then you will need about ⅓ cup of the syrup for the vinaigrette.
You can use this to flavour drinks, sparkling water or wine, spritzers. You know those Strawberry Margaritas? Well - you could do Prickly Pear Margaritas... how Southwestern is that??
You can flavour icing or whippped cream with it.
It is a rather delicate flavour but strawberries with Prickly Pear Whipped Cream are a very summery treat! You could also drizzle it over a basic cheese cake. Or top the cheesecake with raspberries and drizzle the Prickly Pear Syrup.
The beautiful bright pink makes me think of summer teas or picnics. And - you know all those jewel toned macarons that are so enticing? How about a pretty pink prickly pear cream cheese filling?
Since Prickly Pears in our supermarkets are already de-spined this recipe is very easy. Cut, whirl, simmer, strain. The simmering takes a bit of time. Plan on around 30 minutes but you don't have to stir constantly - just occasionally.
However you plan to use it - enjoy!
- 6 prickly pears enough for 2 cups pulp including seeds
- 3 cups water
- ½ cup sugar
- Cut pears in half and scoop flesh out directly in to your food processor.
- Whisk in food processor until juicy and smooth except for seeds.
- Add the cactus pulp to a sauce pan with the sugar and water and bring mixure to a boil. Simmer about 30 minutes until the mixture thickens.
- Allow mixture to cool and strain through a fine sieve, pressing on the pulp to extract as much liquid as possible. Do not let any seeds pass in to the syrup. You may have to do this in batches, scraping the thick pulp/seed mixture from the inside of your sieve.
- Chill one hour before using. Mixture will keep well for at least a week in the fridge. For longer storage freeze the syrup and defrost as needed. You may want to freeze in small quantities if you plan to use for Prickly Pear Vinaigrette or flavouring for icing or whipped cream.