PRICKLY PEAR CACTUS FRUIT RECIPE RECIPES

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PRICKLY PEAR MARGARITA RECIPE | FOOD NETWORK



Prickly Pear Margarita Recipe | Food Network image

Provided by Food Network

Categories     beverage

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 drink

Number Of Ingredients 7

3 ounces tequila blanco
1/2-ounce Cointreau
1 1/2 ounces lime juice
2 ounces prickly pear syrup
Kosher salt and turbinado sugar, for garnishing the glass
Kosher salt and turbinado sugar, for garnishing the glass 
Kumquats and lime peels, for garnish

Steps:

  • Combine the tequila, Cointreau, lime juice and pear syrup in a cocktail shaker. Shake vigorously to incorporate. Wet the rim of a margarita glass and dip into salt and sugar mixture. Pour margarita into glass over ice. Garnish with a kumquat and a curled piece of lime peel.

FRESH POACHED PEAR, TOASTED PECAN AND BLEU CHEESE SALAD ...



Fresh Poached Pear, Toasted Pecan and Bleu Cheese Salad ... image

Provided by Food Network

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Cook Time 4 hours 30 minutes

Yield 4 servings

Number Of Ingredients 19

1 head Boston lettuce
3/4 cup Pear Vinaigrette, recipe follows
4 ounces bleu cheese, crumbled
1/2 cup pecans, lightly toasted
2 Poached Pears, recipe follows, halved and cored
4 Bosc pears
1 cup white wine
2 cups water
2 tablespoons sugar
1/2 vanilla bean, split
2 whole star anise
1 lemon peel
1 orange peel
1 small cinnamon stick
2 poached pears, recipe above, pureed
1/4 cup walnut oil
1/4 cup red wine vinegar
1/4 cup poaching liquid from the poached pears
Salt and freshly ground black pepper, to taste

Steps:

  • To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the Pear Vinaigrette in a salad bowl. Add the bleu cheese and pecans.
  • Place a mound of lettuce on each of 4 plates. Serve with 1/2 a Poached Pear.
  • Peel pears, leaving stems intact and trimming bottom to "seat" them firmly in bottom of large stockpot.
  • Into the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the vinaigrette.
  • Place ingredients in large bowl and whisk together. Store in an airtight container in the refrigerator for up to 1 week.

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