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.
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