Prickly Pear Preserves (YucatÃ¡n)
In order to preserve the beautiful dark-purple color of the prickly pears, be sure to cook the preserves over medium heat so they simmer, not boil. Keep an eye on them toward the end of cooking; overcooking can also turn them brown.
2 prickly pears
One 1/2-inch piece ginger, peeled and cut into 1/4-inch slices
1 tablespoon white vinegar
1 tablespoon water
1 tablespoon sugar
1/4 teaspoon kosher salt
Remove the skin from the prickly pears. Put the flesh in a bowl and break it apart with a spoon until liquefied. Combine the prickly pear, ginger, vinegar, water, sugar, and salt in a medium-size saucepan, bring to a simmer over medium heat and simmer until the liquid is reduced by half and syrupy, 20 to 25 minutes. Let cool, then strain out the seeds and ginger.