Prickly Pear Syrup

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
1 quart 8 ounces

Ingredients
Directions

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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    Yes, it is laborious but oh so worth it. The finished product is levels above store-bought prickly pear syrup. Because prickly pear fruit doesn't have any natural tartness, I added the juice of a lemon.
    I have been looking for recipes using prickly pears for a while because there are so many growing in my backyard right now. When I found this recipe I was so excited because the thought of putting a prickly pear syrup on fresh waffles or pancakes sounded too amazing to pass up. After going through the laborious effort to make this, I will have to agree with theironduke that it was totally worth it. It is by far one of the best things I have ever made and perfect for the fall season.  
     
    P.S. I used a 1/2 teaspoon of vanilla extract in place of the vanilla bean.
    I can simply say that this is extremely laborous but absolutely worth it. This has to be the best thing I have tasted in years. Amazing... Just do it
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