Prickly Pear Archives - Wife Of A Hunter

Prickly Pear Thumbprint Cookies

Sophie May — Tue, 21 Dec 2021 22:36:53 +0000

These Prickly Pear Thumbprint cookies add a little different flair to my Christmas box of cookies. It is also a great addition to the recipes I have made with my prickly pear jelly!

Honestly every dessert I have made with my prickly pear jelly has turned out surprisingly great. It has its obvious sweet taste, but with the added little tangy sour that makes it unique. These are pretty easy to make too. Just really sugar cookies cooked with prickly pear jelly in the middle. Don’t let the ease of the recipe discourage you though because these cookies will have you running back to eat the whole plate!

Prickly Pear Thumbprint Cookies

Another delicious way to use your prickly pear jelly!

Course Dessert

Cuisine American

Keyword American, Cookies, Dessert, Prickly Pear

Prep Time 1 15

Cook Time 11

Total Time 1 26

Servings cookies

Author Sophie May

Ingredients

1 box Krusteaz butter vanilla sugar cookie mix
1 egg according to cookie mix instructions
1 stick salted butter softened; according to cookie mix instructions
1/4 C white sugar to roll dough in
1/3 C prickly pear jelly

Instructions

Combine cookie mix, egg, and salted butter. Mix until fully incorporated/smooth.
Chill for 30 minutes. This will make the dough less sticky to handle.
Place sugar in a small bowl.
Scoop 1 T sized balls, roll until round, and then roll them in sugar until coated. Set on a parchment lined cookie sheet(s) 2 inches apart.
Press an indent in the top of your cookie with your thumb to almost make a bowl shape.
Chill for another 30 minutes.
Preheat oven to 375°.
In a bowl, microwave jam for 10 seconds or until jelly is stir-able.
Spoon jelly into the indent of the cookies. Don't overfill, just to the top.
Bake for 11 minutes, or until edges are golden brown.
Enjoy!

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Prickly Pear Pop-Tarts

Sophie May — Wed, 15 Sep 2021 23:08:09 +0000

Prickly Pear Pop-Tarts are a delicious way to get your morning started. I mean who doesn’t love a good sugar rush in the morning?!

With my continued desire to make tasty food out of a spiny little cactus fruit, I decided to go further down the breakfast snack route. Going from Toaster Strudel to Pop-Tarts seemed like a no-brainer. Plus given how tasty peanut butter and prickly pear jelly sandwiches are I thought a pop-tart version would be just as good! If peanut butter isn’t your schtick, only use jelly! They are freaking delicious that way too!! Enjoy!

Prickly Pear Pop-Tarts

Another delicious prickly pear pastry!

Course Breakfast, Snack

Cuisine American

Keyword Breakfast, Pastry, Poptart, Prickly Pear

Prep Time 30

Cook Time 15

Cool Time 15

Total Time 1

Servings Pop-tarts

Author Sophie May

Ingredients

Poptart and Filling

Prickly Pear Jelly
2 Uncooked Pie Crusts (1 box) I used the Pillsbury one's in the oven ready, refrigerated section
1 egg beaten
Pam

Peanut Butter Filling

1/2 cup smooth peanut butter
2 T powdered sugar
2 T heavy cream
1 T honey

Colored Sprinkles

1/4 C sugar
1-5 drops food coloring any color; I did 4 different colors

Icing

1 tsp vanilla
1.5 C powdered sugar
3 T milk
4 T salted butter extremely melted

Instructions

Preheat oven to 400°F

Pop-tart Crust

Lay your pie crusts on a sheet of parchment paper and roll them out to ~1/8 in.
Cut the edges to make rectangles.
Using the leftover dough, you can roll out and create more surface area for pop-tarts. I don't like to waste any.
Cut equal rectangles (~3x5 in).

Peanut Butter Filling

Mix ingredients together.

Fill Pop-Tarts

Grease 2 cookie sheets. I use Pam.
Place half of your pie crust rectangles on the cookie sheets. These will be your "bottoms".
Fill a quart sized Ziploc bag with the peanut butter filling. Fill another quart sized bag with prickly pear jelly.
Move the mixture to one corner. The jelly might need a little kneading to break it up a bit and make it more smooth.
Cut a small hole in one of the corners of each bag (you can make it bigger if needed, but start small).
On the "bottom" rectangles, squeeze thin strips of prickly pear jelly and peanut butter filling, leaving ~1/4-1/2 inch of room from the edge. Rotating prickly pear jelly and peanut butter filling in lines.
Brush beaten egg around the edges.
Poke holes in the remaining "top" rectangle pie crusts left with a fork.
Layer the "top" piece over the filling.
Using a fork, crimp the edges together to ensure the filling is sealed in.
Brush tops with remaining egg wash.
Bake for 12-15 minutes.

Colored Sprinkles

While pop-tarts are baking, put the sugar and 1 drop of desired food coloring color of choice into a tight seal container and shake until fully incorporated.
Add more drops for a darker color. Set Aside.

Icing

Mix all the ingredients together. Set Aside.

Assembly

Let pop-tarts cool (~15 min).
Spread icing on top of the pop-tart.
Sprinkle the colored sugar crystals on top.
Enjoy!

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Prickly Pear Lemonade

Sophie May — Sun, 29 Aug 2021 02:37:38 +0000

If you thought my Toomer’s Lemonade recipe was good, wait until you try this Prickly Pear Lemonade recipe! WOW! (*insert heart eyes emoji*)

This recipe takes your average lemonade to the next level. It combines the perfect amount of sour with sweet.

I believe I said this in my Toomer’s Lemonade recipe, but I like my lemonade on the sour side. I believe that is why I took such a liking to Toomer’s. Boy was it sour! If you prefer sweeter lemonade, start by adding ½ C of sugar and go from there.

Although we are almost into fall, it is still hotter than Satan’s booty here in Texas, and this lemonade is just what you need to quench your thirst! Enjoy!

Prickly Pear Lemonade

Tasty lemonade with the extra unique flavor from the prickly pear!

Course Drinks

Cuisine American, Southern

Keyword American, Drinks, Prickly Pear, Southern, Southwestern

Prep Time 10

Refrigeration 1

Total Time 1 10

Servings pitcher

Author Sophie May

Ingredients

1 cup prickly pear juice
4 cups white sugar
2 cup hot water
2.5 cups Fresh squeezed lemon juice
4.5 cups cold water
Ice to top it off

Instructions

Place sugar and hot water in a large bowl or pitcher and stir until sugar dissolves.
Add lemon and prickly pear juice and stir. If any sugar didn’t dissolve it should dissolve now.
Add cold water. Stir.
Chill in refrigerator or serve over ice. Enjoy!

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Prickly Pear Jelly

Sophie May — Sun, 29 Aug 2021 02:07:44 +0000

This Prickly Pear Jelly is next level superb.

I have never eaten anything like this jelly. I honestly don’t even quite know how to describe it. I have tried explaining it to my coworkers and the best I have been able to say is it tastes like candy. It is similar to those unmarked red lollipops that just taste like sugar and tartness.

This jelly is so unique and such a hit in this house that I have had to make two more trips around town scavenging for prickly pear tunas to make more jelly. I even plan on giving some out for Christmas. It is truly so good that I want to spread the joy of making it with others!

It is a fairly simple and straightforward recipe once you have your juice. If you have a canner, that is great, but you don’t need one as long as you have a pot big enough to boil your jars. The ingredient list is short. It does require a lot of sugar, but that is only to tone down some of the tart taste you get when using the juice by itself. This draws out the more fruity flavor and my oh my is it good! Enjoy!

Prickly Pear Jelly

Delicious jelly with a unique flavor.

Course Appetizer, Breakfast, Side Dish

Cuisine American, Mexican, Southern

Keyword Cactus, Jelly, Prickly Pear

Prep Time 1

Cook Time 14

Resting Time 10

Total Time 10 15

Servings 32 oz jars*

Author Sophie May

Equipment

Mason Jars
Wide Mouth Funnel

Ingredients

2.5 C Prickly Pear Juice
3.5 T lemon juice
3.5 C sugar
1 box pectin
water enough to boil mason jar**

Instructions

Bring juice to a boil in a medium sized sauce pan over high heat.
Once boiling, add pectin and stir quickly for 1 minute.
Turn off heat and add lemon juice and sugar. Mix well.
Return to a hard boil and stir for ~3 minutes or until the syrup becomes thick.
Remove from heat and skim off any foam that formed while boiling.
Once done, carefully fill a mason jar (I used a wide mouth funnel) and allow to cool. I let my jelly set up overnight.
Cover and refrigerate (lasts around 2 weeks).
If keeping in pantry:
Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
Carefully pour jam into the mason jar (I used a wide mouth funnel).
Place lid on and turn over the jar. Leave upside down for 10 minutes.
This will seal the jam and allow you to store it in the pantry/counter/etc. I let my jelly set up overnight.
Refrigerate after opening. Enjoy!

Notes

*I triple this recipe when I make it. I also use smaller jars in order to get a more reasonable size when using.

**If you don’t plan on eating the jam immediately, this is for storing in the pantry.

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How to Pick and Prepare Prickly Pear Extract

Sophie May — Wed, 25 Aug 2021 01:54:52 +0000

This Prickly Pear Extract is the perfect base for several recipes I have coming!

I had never heard of a Prickly Pear Tuna, let alone eating one. I had always seen the beautiful prickly pear cactuses growing on the side of the road growing up. The beautiful pink fruit with the blooming flowers. However, as I started this page and researching food that grows in the wild, besides meat, prickly pear came up. The spikey plant can be used more than just for nopales, which is common to many restaurants around San Antonio.

Once I had learned about this deep pink fruit and when they become ripe, mid to late August, I was determined to find them and make recipes. I was surprised, upon starting my job at Vulcan, that our plant was covered in them. My husband and I spent a Saturday picking the tunas and filled 2 massive brown bags with them!

Some helpful tips for picking this fruit are:

Gloves are so important. I cannot emphasize this enough. I thought I could do it without them… I was so wrong.
As much as this fruit may look like you can grab them… you cannot. They have tiny invisible thorns called glochids, that will wreck your day if you grab them. Tongs and gloves, my friend. Tongs and gloves.
Canvas or Brown Paper bag or bucket. You need a bag that the thorns will not go through, or your clothes and car will have an unwelcomed surprise in them.
When you grab them with the tongs, grab them and twist. The riper they are, the easier they are to remove.

You can remove the thorns by burning them off with a flame. I did this the first time and found that the boiling process removes them along with straining the juice twice. Why waste time?

This recipe is a bit in depth, but it is worth it. I can’t wait for y’all to see my other recipes that utilize the juice! Enjoy!

Prickly Pear Extract

The base extract from a prickly pear that I use to turn into jelly and put into lemonade!

Course Precursor

Cuisine Mexican

Keyword Extract, Prickly Pear

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings 32 oz jars

Author Sophie May

Equipment

Ingredients

5.5 lbs prickly pear fruit
water enough to cover fruit in pot

Instructions

Clean your prickly pear off under running water. Don't touch them unless you've burned off the glochids.
Put the cleaned off prickly pear into a pot and fill it with water until it barely covers the top of the fruit.
Bring the pot to a boil.
Let the fruit boil until the fruit has lost its color, slightly mashing the fruit. This can take anywhere from 30 minutes to an hour and 30 minutes. The remaining water should be a deep reddish orange purple. I test this using a white cup.
Remove any scum that comes to the top as you boil.
Remove the fruit from the pot and throw away.
If you want to maximize your extract amount you can squeeze the fruit to get every last ounce out. I use a potato masher to do this in a separate bowl and then drain the extra liquid back into the pot.
After the fruit has been removed, strain your extract twice. Strain it the first time through a strainer to remove any seeds and remaining glochid.
Strain a second time with a cotton cloth or a cheese cloth over your strainer. This should get all remaining impurities out of your extract.
Put your extract in a refrigerator safe bowl or jar or can the extract and store it in your pantry for future use.
This is the basic extract I used to make my jelly and lemonade recipes.

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