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1
With the tip of a sharp knife, scrape off the thorns of the prickly pears.
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2
Cut off the ends of the fruit and then make a lengthwise slit through the skin and peel off and discard the skin.
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3
Repeat with the remaining fruit.
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4
Cut the fruit into large pieces, transfer to a food processor and process until pureed.
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5
Strain through a fine sieve.
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6
There should be approximately 2 cups of liquid.
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7
In a saucepan, combine the prickly pear puree, water, sugar, mint, and the cinnamon stick.
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8
Be sure to scrape the seeds from the vanilla, and then put both the seeds and the pod into the pan.
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9
Bring the mixture to a boil over medium heat stirring to dissolve the sugar.
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10
Reduce the heat to a simmer and cook uncovered for about 20 minutes.
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11
Taste to make sure that the flavors are balanced.
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12
Strain through a fine mesh sieve.
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13
Use the syrup to ladle over fresh fruits.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
