crimson-prickly-pear-sauce-105451.json

{
    "directions": [
        "Cut a 1/2-inch slice off both ends of the prickly pears, then make a 1/2-inch deep incision down the side of each one. Carefully (remember there are little stickers) peel off the rind, starting from your incision: The rind is thick, and, if the fruit is ripe, will peel easily away from the central core. Roughly chop the peeled prickly pears, puree in a food processor or blender, then press through a fine strainer into a bowl. There should be about 3 cups.",
        "In a medium-size (2- to 3-quart) saucepan, combine 2 cups of the puree with 1/3 cup sugar, and simmer rapidly over medium to medium-high heat, stirring frequently, until reduce to 1 cup. Cool.",
        "Combine the cooked mixture with the remaining1 cup of uncooked puree in a small bowl. Taste and season with lime juice, orange liqueur and additional sugar if needed.",
        "Covered and refrigerated, the sauce will keep about a week. The finished sauce (as well as the prickly-pear pulp) also can be frozen."
    ],
    "ingredients": [
        "2 1/2 pounds (about 16) fresh prickly pears (tunas)",
        "1/3 cup sugar, plus a little more if needed",
        "About 1 tablespoon fresh lime juice, if needed",
        "About 1 tablespoon orange liqueur"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Fruit",
        "Dessert",
        "Pear",
        "Fall",
        "Vegan"
    ],
    "title": "Crimson Prickly Pear Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/crimson-prickly-pear-sauce-105451"
}