Crimson Prickly Pear Sauce Recipes
PRICKLY PEAR BARBECUE SAUCE
The prickly pear is the desert's dessert-the sweet, pinkish or greenish, oval fruit of a flat paddled cactus that grows throughout the American West. How to Prepare Prickly Pears To prepare whole prickly pears, cut the ends off with a paring knife, holding the pear at the end of a fork. It's a good idea to wear gloves: the pear may still have some prickles. Cut the fruit into ½ inch dice, then puree in the food processor, running the machine in short bursts. Strain the resulting puree to remove the hard seeds. You'll need about 1 pound of prickly pears to obtain 1 cup puree. Prickly pear adds a sweet flavor to the barbecue sauce, that almost tastes like watermelon. Try this Prickly Pear Barbecue Sauce with Smoked Baby Back Ribs. More Barbecue Sauce Recipes: Guava Barbecue Sauce Dr Pepper Barbecue Sauce Sweet-And-Smoky Barbecue Sauce ShareTweetPin98 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Place the ketchup, vinegar, Worcestershire sauce, oil, celery, onion, garlic, bay leaf, smoked paprika, and pepper in a heavy saucepan. Gently simmer over medium heat until the celery and onion are tender and the mixture highly flavorful, 15 minutes. ShareTweetPin98 Shares Step 2: Strain the mixture into another saucepan. Stir in the prickly pear, lemon zest, and lemon juice. Simmer over medium heat until thick and richly flavored, 4 to 6 minutes. If a sweeter sauce is desired, whisk in the sugar. Correct the seasoning, adding vinegar if needed or optional salt to taste. ShareTweetPin98 Shares
CRIMSON PRICKLY PEAR SAUCE
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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