+
0 (0)

Sauces and Condiments

Prickly Pear Syrup

Guelaguetza’s horchata is inspired by the one created and still served at the Mercado 20 de Noviembre in Oaxaca City by Doña Casilda, who runs a popular booth in the mercado that specializes in aguas frescas. She is also known ... Read more

Total time: 25 minutes | Makes 1 ¾ cups
  • 10 ounces (about 2 large) ripe red tunas (prickly pears)
  • 1 ½ cups granulated sugar

Step 1Place the prickly pears in a medium saucepan and cover halfway with water. Place the pan over high heat and bring the water to a boil. Cook the pears, swirling and rolling them in the water occasionally, until very soft and falling apart, about 10 minutes. Using a potato masher, mash the pears in the pan, then scrape the pulp and liquid through a fine strainer into a bowl; discard the skin, pulp and seeds. Rinse out the pan.

Step 2Pour the juice back into the saucepan (you should have about 1 ½ cups), then add the sugar. Place the pan over high heat, stirring to dissolve the sugar, then boil for 5 minutes, using a spoon to skim off any scum that rises to the surface.

Step 3Pour the syrup into a bowl, let cool, then transfer to a storage container and refrigerate until ready to use, up to 2 weeks.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Mh Zh's zhoug
Roman mustard
Truffle butter
California Charoset