Makes approx 1.5 litres
15 ripe prickly pears, peeled & chopped
½ cup water
1 cup sugar
¼ cup lemon juice
Place chopped fruit and water in a large pot over medium heat on the stove.
Stir occasionally and allow fruit to cook down to a pulp, about 20 – 30 minutes
Use a potato masher or stick blender to mash pulp
Strain pulp through a fine sieve, and discard pips
Return liquid to pot and add the sugar, bring to the boil and skim the foam from the top, and add the lemon juice
Reduce heat and simmer for 30 -40 minutes until reduced and syrupy.
Pour into sterilised jars and seal.
If using immediately, allow to cool, cover and refrigerate for up to one month.
Use as a syrup on waffles or pancakes, as a Spritzer with soda water, or mix with vodka and lemonade over crushed ice for an unusual cocktail.
Prickly Pear, fennel, feta & orange salad & pink fleshed prickly pears
Prickly Pear, Fennel, Feta and Orange Salad
2 fennel bulbs, washed and thinly sliced.
2 oranges, peeled and cut into segments.
8 prickly pear , peeled and sliced.
150 g feta cheese, crumbled.
juice of 1 lemon.
100ml extra virgin olive oil.
Arrange fennel, oranges, and prickly pear on a platter or individual plates.
Scatter over crumbled feta cheese and drizzle with olive oil and a good squeeze of lemon juice.
Serve with pita bread or grilled flat breads
Prickly Pear, Cucumber, Ginger & Mint Juice
Makes 1 glass
3 ripe green prickly pears, peeled and chopped.
1 cm knob fresh ginger (optional)
½ English cucumbers
2 sprigs mint
- Feed all the ingredients through the feeder tube of a juice extractor.
- Discard pulp
- Serve juice garnished with sprigs of mint