What do I do with this case of prickly pears I just bought?

Question

How can I use them? do I just puree them and strain all the seeds? help

Answer 1

you look for a recipe on www.foodnetwork.com once your there just search for a recipe for pears.

Answer 2

Can you make a jam or jelly out of them.  That will use up a lot of them or canning them like you can peaches.  I don't know, I think that's what I would do.  I didn't know what prickly pears were until I looked it up.  Where can I get some?

Edit. Don't you 'love' how everyone gets a thumbs down no matter what the  people say.?  I think there has to be 1 person who just gives everyone a thumbs down. Jeesh!

Answer 3

Rose Petal Sauce for Hens --

"Like Water for Chocolate? This rose petal sauce works great on Cornish hens or even chicken. Just prepare hens by method of choice - I bake them with salt and freshly ground pepper-"

INGREDIENTS

1 1/2 tablespoons unsalted butter

4 cloves garlic, minced

1 pinch salt and freshly ground black pepper

3/4 teaspoon ground anise seed

3 prickly pears (cactus fruit), peeled and chopped

12 red or pink organic roses' petals

1 cup chopped walnuts

3 cups chicken broth, or as needed

2 tablespoons honey, or to taste

DIRECTIONS

Melt the butter in a saucepan over low heat. Add garlic, and saute until fragrant, 2 or 3 minutes. Season with salt, pepper and anise, and cook for another minute to blend the flavors.

In the container of a blender or food processor, combine the prickly pears, rose petals (reserving a few for garnish) and walnuts. Pour in just enough broth to cover. Cover, and process until smooth.

Pour the rose petal mixture into the saucepan with the garlic. Cook over medium heat for about 10 minutes, stirring gently. If the sauce is too thick, add more broth as needed. Mix in the honey, then taste and adjust seasoning with more salt and pepper or anise if desired. Serve poured over poultry, garnishing with a few rose petals.

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Prickly Pear Margarita --

"When creating the archetypical tequila drink, get authentic flavor with Jose Cuervo Tradicional® tequila."



INGREDIENTS

1 1/2 ounces Jose Cuervo Tradicional® Tequila

3 ounces prickly pear syrup

1/2 cup crushed ice (or more)

Sugar



DIRECTIONS

Rub the rim of a margarita glass with lime and dip into sugar. Mix all ingredients (except sugar) in blender until smooth. Pour into chilled margarita glass.  

Answer 4

PRICKLY PEAR VINAIGRETTE  

2 each prickly pear cactus fruit

1/2 each banana

2 tbsp. honey

1 tbsp. rice wine vinegar

1/2 each lemon, juice of

1/2 each lime, juice of

Peel skin off of prickly pears and the banana and put the fruit into a blender. Add the honey, vinegar, lemon and lime juices and blend until smooth. Season to taste with salt and ground black pepper. If too sweet for your tastes add more vinegar. If too tart add more honey. If too thin add more banana. If too thick add a dash of apple juice. Strain through a fine sieve before serving.

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PRICKLY PEAR BUTTER  

1 lb. unsalted butter

2 each prickly pear cactus fruit or 1/2 c. of another fruit or berry of your choice, strawberries, or raspberries, etc.

1 bunch cilantro, chopped

1/2 c. honey

Salt, to taste

Let butter soften slightly in a mixing bowl or food processor. Peel and puree the cactus fruit; strain the juice through a fine strainer. Add: the juice, cilantro, honey and salt to the mixing bowl or food processor; blend until smooth and all is incorporated. Put into the refrigerator until it begins to stiffen. Lay out a small sheet of wax paper or plastic wrap and spread out some of the butter in a small strip. Roll up the paper or plastic like a cigar and twist the ends until it becomes a tight package. Freeze until hard and return to refrigerator to soften slightly for easy slicing.

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PRICKLY PEAR PICKLES  

Prickly pear

3 c. vinegar

3 c. water

6 tbsp. salt

Dill

Garlic cloves (1 for each jar)

Jalapeno peppers (1 for each jar)

Cut needles off prickly pear, slice and pack into sterilized jars. Put one clove garlic, 1 jalapeno pepper and sprigs of dill into jar. Boil water, vinegar and salt until salt is dissolved. Fill jars with boiling brine to within 1/2" of top. Put on cap and s***w band firmly. Process in boiling water bath 10 minutes. Tastes best if let cure for at least 6 months.

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TROPICAL FRUIT SALAD  

1/2 cantaloupe or honeydew melon, made into balls or cubed

1/2 fresh pineapple, peeled cored and cubed

4 oz. fresh strawberries, hulled and halved

1 mango, peeled and cubed or sliced

8 oz. watermelon, seeded and balled or cubed

4 oz. guava or papaya, peeled and cubed

2 oranges, peeled and segmented

1 prickly pear, peeled and sliced (optional)

1/2 c. water

1/2 c. sugar

1 oz. triple sec or tequila (optional)

Grated rind and juice of 1 lemon

2 tbsp. chopped pecans to garnish

Gently mix all the fruits together. Dissolve the sugar in the water over gently heat and when the mixture is no longer grainy, add the triple sec or tequila (if wanted) and leave the syrup to cool. Add the lemon juice to the sugar syrup and pour the prepared fruit. Refrigerate well before serving. Sprinkle with chopped nuts.