| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Granulated sugar |
| 1 |
c |
Water |
| 2 |
tb |
Orange juice |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
From: Arizona Cookbook
Select prickly pear cactus (or small barrel cactus if you own this type of
cactus, since it's illegal to remove it from the desert). Remove spines and
outside layer with large knife. Cut pulp across in slices one-inch thick.
Soak overnight in cold water. Remove from water, cut in one0inch cubes and
cook in boiling water til tender. Drain. Cook slowly in the following syrup
until nearly all the syrup is absorbed. Do not scorch!
SYRUP for 2 QUARTS of CACTUS CUBES
Heat all ingredients until sugar is dissolved. Then add cactus. Remover
cactus from syrup, drain and roll in granulated or powdered sugar. For
colored cactus candy, any vegetable food coloring may be added to the
syrup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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