PRICKLY PEAR FRUIT SIMPLE SYRUP

I'm hoping at some point the prickly pear Sarah and I have produces fruit. Until then, I'll have to keep buying it from local international markets. It's very popular at Latin grocery stores. The fruit has a fantastically interesting flavor that is a cross between kiwi and cucumber.

Prickly Pear Simple Syrup

This makes about 12-16 oz.


Ingredients:

1 lb Prickly pear fruit (about 4 fruits)

1 cup water

3/4 cup turbinado or demerara sugar


-Peel the skin off the prickly pear fruit. The easiest way to do this is removing both ends, then removing the skin. It comes off very easily.

-Slice each fruit into several pieces and set aside. It's okay to leave the seeds in.

-Place a saucepan on medium-high heat and add the water and sugar. -Stir with a whisk until the sugar is dissolved.

-Add the prickly pear fruit and bring to a boil.

-Once it reaches a boil reduce the heat and simmer for 20 minutes.

-Remove it from the heat and leave to steep for an hour.

-Pour through a fine mesh strainer (this keeps the seeds out) into a mason jar.

-Taste. Add by the teaspoon if it's not sweet enough for your liking.


Cocktail Examples:

-Sour Succulent

-The Collarless Goes West


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