Ingredients
- 1 kg ripe prickly pears, peeled
- 200 g sugar
- 200 g water
- 3–4 whole cloves
- 4 tablespoons cornstarch
- Ground walnuts (for mixing into the cream and sprinkling on top)
Instructions
Handle the prickly pears with care to avoid the spines. Using a fork to hold each fruit, trim off both ends with a knife and make a horizontal incision in the skin. Carefully peel away the rind to expose the flesh.
Cut the flesh into small pieces and place them in a saucepan with the water and cloves. Boil over high heat for about 15 minutes, until the prickly pears soften.
Turn off the heat and mash the softened fruit with a potato masher. Strain the mash through a fine sieve to remove the seeds, leaving only the smooth pulp.
Return the prickly pear pulp to a saucepan and add the sugar and cornstarch. Make sure the mixture is lukewarm or cool when adding the cornstarch to prevent lumps. Whisk well until the cornstarch is fully dissolved.
Set the saucepan over medium heat and stir continuously with a wooden spoon to prevent sticking. When the mixture begins to thicken and large bubbles form, remove it from the heat.
Stir in a handful of ground walnuts. Spoon the cream into individual serving bowls and sprinkle more ground walnuts on top.
A Sweet Note:
This Purple Prickly Pear Cream is a vibrant, silky treat that brings together the delicate sweetness of prickly pears and the warm crunch of walnuts. Its soothing color and aromatic flavors make it a dessert to remember. Enjoy this spoonful of sunshine—just the thing to brighten any day!
Discover the Sweet Stories Behind Every Dessert!
Curious about the history and charm of your favorite desserts? Click here to explore the detailed description we’ve created on DeliciousPath, where you’ll uncover fascinating facts and traditions behind every recipe. Let the journey into the world of sweets begin!
