Monday, November 16, 2009

Prickly Pear Preserves

An unusual and delicious accompaniment for turkey, pork, lamb, or beef.

12 ripe prickly pears
granulated white sugar
1 lemon

Very carefully and wearing thick gloves, rub the skin of each pear with a disposable cloth or paper towels to get rid of the tiny spines. Rinse in water and put the pears (which should be deep purple) into a saucepan. Cover with sugar, allow to sit for an hour to bring out the juices.

Simmer on low until the fruits are soft and the juice thickens. Add a squeeze of fresh lemon juice.

Chill until ready to serve.


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