Ingredients
- 1.5 kg ripe prickly pears, peeled
- 300 g water
- 200 g sugar
- 3–4 whole cloves
- 5 tablespoons cornstarch
- Ground walnuts (for mixing in and garnishing)
Instructions
- Carefully harvest and handle the prickly pears, taking care to avoid their tiny spines. To peel them, use a fork to hold each fruit, trim off both ends with a knife, and make a shallow horizontal cut in the skin. Gently open the peel and remove the flesh.
- Cut the prickly pear flesh into small pieces and place them in a pot. Add the water and the cloves, then boil over high heat for about 15 minutes, until the fruit softens.
- Turn off the heat and mash the fruit with a potato masher. Strain the pulp through a fine sieve, pressing with a spoon to extract as much juice and pulp as possible. Only the seeds should remain in the sieve. Discard the seeds and keep the strained juice.
- Pour the prickly pear juice back into a pot. Add the sugar and cornstarch. Make sure the juice is lukewarm or cold before adding the cornstarch to avoid lumps. Whisk thoroughly until the cornstarch dissolves completely and no lumps remain.
- Place the pot over medium heat and stir continuously with a wooden spoon to prevent sticking. When the mixture starts to thicken and large bubbles appear, remove it from the heat.
- Stir in a handful of ground walnuts. Pour the cream into individual serving bowls and sprinkle more ground walnuts on top.
A Sweet Note:
This velvety prickly pear cream is a taste of the Mediterranean sun captured in a bowl. Its gentle sweetness and subtle floral aroma, enriched by the warmth of cloves and the crunch of walnuts, make every spoonful a treat. Enjoy this unique dessert and let it transport you to a peaceful orchard bathed in golden light!
