HOW TO MAKE PRICKLY PEAR SYRUP RECIPES

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PRICKLY PEAR SYRUP RECIPE | FOOD NETWORK



Prickly Pear Syrup Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1 quart 8 ounces

Number Of Ingredients 6

2 1/2 pounds prickly pears
1/2 cup water
1 cup sugar
1 bunch fresh mint
1 cinnamon stick
1 vanilla bean, split lengthwise

Steps:

  • With the tip of a sharp knife, scrape off the thorns of the prickly pears. Cut off the ends of the fruit and then make a lengthwise slit through the skin and peel off and discard the skin. Repeat with the remaining fruit. Cut the fruit into large pieces, transfer to a food processor and process until pureed. Strain through a fine sieve. There should be approximately 2 cups of liquid.
  • In a saucepan, combine the prickly pear puree, water, sugar, mint, and the cinnamon stick. Be sure to scrape the seeds from the vanilla, and then put both the seeds and the pod into the pan. Bring the mixture to a boil over medium heat stirring to dissolve the sugar. Reduce the heat to a simmer and cook uncovered for about 20 minutes.
  • Taste to make sure that the flavors are balanced. Strain through a fine mesh sieve. Use the syrup to ladle over fresh fruits.

PRICKLY PEAR SYRUP RECIPE - FOOD.COM



Prickly Pear Syrup Recipe - Food.com image

I got this from The Prickly Pear Cookbook by Carolyn Niethammer. I can't wait to try it with this year's crop of prickly pears!

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1 pint, 6 serving(s)

Number Of Ingredients 4

12 medium prickly pears
1 lemon, juiced
1 1/2 cups sugar
1 teaspoon cornstarch (optional)

Steps:

  • Put prickly pears in a bowl or dishpan full of water. Holding each one with tongs, scrub with a vegetable brush to remove dust and some of the stickers (the rest will come out later when you strain the juice).
  • Transfer 5 at a time to a blender jar and process until liquid. Line a mesh strainer with cheesecloth and strain juice into a medium saucepan. You should have about 1 cup.
  • Add lemon juice and sugar, and slowly bring to a simmer. Cook until syrup begins to thicken. If you want a thicker syrup, stir in 1 teaspoon of cornstarch dissolved in a little cold water and cook to thicken.
  • Stir with wire whisk if necessary to smooth consistency.
  • For diabetics: Use an amount of your favorite non-nutritive sweetener equivalent to 1 1/2 cups of sugar. Since sugar causes thickening, you'll have to compensate by using a little more cornstarch, or use another thickener such as guar gum or xanthan gum.

Nutrition Facts : Calories 197.1, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.5, CarbohydrateContent 51.9, FiberContent 0.8, SugarContent 50, ProteinContent 0.2

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