Crimson Prickly Pear Sauce

1. 1

   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.

2. 2

   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.

3. 3

   Roughly chop the peeled prickly pears, puree in a food processor or blender, then press through a fine strainer into a bowl.

4. 4

   There should be about 3 cups.

5. 5

   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.

6. 6

   Cool.

7. 7

   Combine the cooked mixture with the remaining1 cup of uncooked puree in a small bowl.

8. 8

   Taste and season with lime juice, orange liqueur and additional sugar if needed.

9. 9

   Covered and refrigerated, the sauce will keep about a week.

10. 10

    The finished sauce (as well as the prickly-pear pulp) also can be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.