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<\/p>\nPrickly Pear Preserves (Yucat\u00c3\u00a1n)<\/p>\n
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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.<\/p>\n
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2 prickly pears<\/p>\n
One 1\/2-inch piece ginger, peeled and cut into 1\/4-inch slices<\/p>\n
1 tablespoon white vinegar<\/p>\n
1 tablespoon water<\/p>\n
1 tablespoon sugar<\/p>\n
1\/4 teaspoon kosher salt<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Prickly Pear Preserves (Yucat\u00c3\u00a1n) 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…<\/p>\n