- Serving: For pantry
Prickly Pear Syrup
Ingredients
- Prickly pears - 2 kg
- Sugar - 400 g
- Lemon - 2 (Juice only)
- Water - 1 cup
Instructions
- Soak prickly pears in cold water to soften spines.
- Using a fork (and gloves) peel carefully and discard skin. As you peel push skins out of the way so they do not touch the pulp. Rinse pears under cold running water and put in colander. over pan to preserve any juice.
- Cut in small pieces and cook pulp over low heat, stirring frequently until pulp is reduced and mushy. Remove from heat.
- Run pulp through sieve to remove seeds. Discard seeds and reheat pulp, adding lemon juice and sugar. Cook until it thickens into a syrup consistency.
- Prepare sterilized jars, fill and seal.
