1 kg ripe prickly pears, peeled
200 g sugar
200 g water
4 tablespoons corn flour
Grated walnuts for the cream and topping.
Carefully collect the prickly pears and very carefully remove the peel.
Pinch them with a fork, cut the two ends vertically with a knife and make a horizontal cut in the skin.
Carefully open the incision and manually grasp the flesh and remove it from the skin.
Slice the flesh into small pieces and put them in a pot.
Add the water, the cloves and boil over high heat for 15 minutes to soften the prickly pears.
Turn off the heat and puree with an immersion blender.
Drain the puree with a strainer so that only the seeds are left in the strainer and discard.
Put the prickly pear puree in a saucepan and add the sugar and corn flour.
The juice should be lukewarm or cold.
Mix well with a whisk to dissolve the corn flour well.
Put the pot on medium heat and stir constantly with a wooden spoon so that it does not stick to the bottom of the pot.
When it starts to coagulate, it makes thick bubbles and then we remove it from the heat.
Add the grated walnuts and stir.
Serve in individual bowls, sprinkled with grated walnuts.
Purple prickly pear cream