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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.

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