Baked Prickly Pears Food

PRICKLY PEAR CUPCAKES

Steps:

• Preheat the oven to 350˚F (175°C). Line a muffin tin with paper liners and set aside. Melt the butter and let cool down again. In a bowl mix flour with baking powder, baking soda and salt. Set aside. In a large bowl mix the sugar with the melted butter. Add yoghurt, milk, egg and vanilla extrakt. Mix until combined. Add the flour mixture and mix until just combined. Fill each paper liner about 3/4 full and bake for 18-20 minutes or until a toothpick inserted in the centre comes out clean. Let cool down on a wire rack. Peel the prickly pears and cut into pieces - be careful or you will end up with little spikes all over your hands - it's best to wear disposable gloves. Puree in a mixer and press through a sieve to get the puree without the seeds. Prick each cupcake several times with a toothpick and spread 1-2 teaspoons of the puree on each cupcake and let it soak in. For the buttercream beat the butter on high until light and fluffy. Add the salt and vanilla extract and mix. Add the confectioner's sugar in three portions and mix first slowly and then on high speed until light and fluffy. Add 2-3 tablespoons prickly pear puree to the frosting and mix until well combined and smooth. Add more puree until the frosting has the desired consistency. If if gets too soft, add some more confectioner's sugar. Fill into a piping bag with a star tip. Place in the fridge until the rest is done. Add the remaining puree to a saucepan, add the sugar and bring to a boil. Let boil while stirring constantly and reduce the puree to a thick glaze. Let cool down a bit. Pipe a swirl on each cupcake and drizzle with some of the prickly pear glaze.

PRICKLY PEAR MARMALADE

Steps:

• Do NOT peel your oranges or lemons. (small chop on oranges).
• Do wash them well to remove any wax and pesticides.
• In a large stainless steel saucepan combine the oranges, lemons and water.
• Bring to a boil, reduce heat to medium high and gently boil for 5 minutes.
• Remove from heat, cover and place in a cool spot for 12 to 18 hours.
• When ready prepare canner, jars and lids.
• Bring orange mixture to a boil over medium heat.
• Boil, stirring frequently until peel is tender, 15 to 20 minutes.
• Stir in prickly pears, return to a gentle boil.
• Maintaining boil gradually stir in the sugar.
• Boil hard, stirring often until mixture reaches gel stage, around 30 minutes.
• Remove from heat and test gel.
• If gel stage has been reached skim off foam and ladle into hot jars, leaving 1/4 inch head space.
• Remove air bubbles, wipe rim, center lid and screw band down to fingertip tight.
• Place in canner-repeat with remaining jars.
• Process in a boiling water bath canner for 15 minutes.
• Turn off heat, remove canner lid and let jars stand in canner an additional 5 minutes.
• Remove jars, cool and store.

PRICKLY PEAR COOLERS

Steps:

• Halve 2 pounds prickly pears (about 8) lengthwise, scoop out the flesh and chop. Mix with 1/2 cup sugar in a saucepan; let sit until juicy, 5 minutes. Bring to a boil, then remove from the heat. Mash the fruit and let sit 10 minutes. Strain through a fine-mesh sieve and refrigerate the syrup until cool, 1 hour. Combine the cooled syrup, 1 1/2 cups tequila, 1 cup orange juice and 1/2 cup lime juice in a pitcher. Add 3 cups cold seltzer. Serve over ice.