Hello Hello. Although it is a balmy 61° F (16° C) here in Scotland,
I am aware that it *may* be a bit warmer where some of you live right now.
So in the true spirit of blistering heat and unrelenting sun that I imagine is
beating down on you more southernly club members, here’s a perfect summer pie.
A refreshing pie made with prickly pear cactus juice! Prickly pears are the common name for the flat
paddle-shaped cactus in the genus Opuntia. While all Opuntia cactus produce fruits, the bright pink fruits from
Opuntia megacantha is one of the tastiest and most popular. Some native species, especially those with
dark purple fruit, are not as flavorful. You might also see these fruits called
“tuna” or cactus figs or Indian figs in your local market. Once you have harvested the
fruit, you will need to remove the little hairy spines that cover the outer skin.
These “glochids” can be removed by passing the fruit over an open flame, shaking
the fruit in a bag of hot coals, rubbing them with sand (wear
gloves!), or peeling with a knife (the least fun option). Chop
coarsely, heat in a saucepan with 1/2 cup of water for about
20 minutes until soft. press the juice through a sieve to remove
seeds and fibers. You may also be lucky enough to find
prickly pear juice frozen or canned.
Desert Jewel Cactus Pie
you need a 9” pre- baked pie crust
3/4 C. apple juice
2 TB corn starch
3/4 C. prickly pear juice
1/4 C. honey (or more to taste)
5 medium ripe peaches
combine 1/4 C apple juice and corn starch in a small bowl
combine prickly pear juice and 1/2 C apple juice and honey in a saucepan. heat until honey is melted. Stir in cornstarch mixture. Stir over
medium heat until thickened and clear. Set aside to cool.
Immerse peaches in boiling water for 1 minute, then move quickly into cold water. Slip off the skins. Slice into uniform slices and arrange in the pie shell. Pour the cooled cactus glaze over peaches. Refrigerate for at least 4 hours before serving.
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