| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 2 |
tb |
Orange juice |
| 1 |
c |
Water |
| 1 |
tb |
Lemon juice |
|
|
Syrup |
INSTRUCTIONS
Select prickly pear cactus (or small barrel cactus if you own one since it
is illegal to remove it from the desert,) and remove spines and outside
layer with large knife. Cut pulp across in slices 1 inch thick. Soak
overnight in cold water; cut in 1 inch cubes and cook in boiling water
until tender. Drain. Cook slowly in the following syrup until nearly all
the syrup is absorbed. Do not scorch.
Heat all ingredients until sugar is dissolved. Add cactus. Remove cactus
from syrup, drain and roll in granulated or powdered sugar. For colored
cactus candy, any vegetable coloring may be added to syrup.
From: Recipes and Remembrances Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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