Crimson Prickly Pear Sauce Recipes

CRIMSON PRICKLY PEAR SAUCE

Crimson Prickly Pear Sauce image

Provided by Rick Bayless

Categories Condiment/Spread Fruit Dessert Pear Fall Vegan

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

2 1/2 pounds (about 16) fresh prickly pears (tunas)
1/3 cup sugar, plus a little more if needed
About 1 tablespoon fresh lime juice, if needed
About 1 tablespoon orange liqueur

Steps:

Cut a 1/2-inch slice off both ends of the prickly pears, then make a 1/2-inch deep incision down the side of each one. Carefully (remember there are little stickers) peel off the rind, starting from your incision: The rind is thick, and, if the fruit is ripe, will peel easily away from the central core. Roughly chop the peeled prickly pears, puree in a food processor or blender, then press through a fine strainer into a bowl. There should be about 3 cups.
In a medium-size (2- to 3-quart) saucepan, combine 2 cups of the puree with 1/3 cup sugar, and simmer rapidly over medium to medium-high heat, stirring frequently, until reduce to 1 cup. Cool.
Combine the cooked mixture with the remaining1 cup of uncooked puree in a small bowl. Taste and season with lime juice, orange liqueur and additional sugar if needed.
Advance Preparation:
Covered and refrigerated, the sauce will keep about a week. The finished sauce (as well as the prickly-pear pulp) also can be frozen.

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