Prickly pear compote with mustard essence

Published on 20 December 2022

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I had never tasted prickly pears until someone gave me some. Honestly, they did little for me: full of seeds that are unpleasant between the teeth. Not for me! I decided to make this compote for cheese instead, and it is rather good, with a beautiful colour.

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Ingredients

INGREDIENTS

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Method

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0 steps completed out of 10

1.Step 1 of 10
I dice them.
2.Step 2 of 10
I put them in a pan with a glass of water.
3.Step 3 of 10
I cook until tender, then mash; a fork is fine.
4.Step 4 of 10
I pass the pulp through a food mill or potato ricer, removing all the seeds.
5.Step 5 of 10
I weigh the pulp, put in a pan and add half its weight in sugar, for example 200 of pulp to 100 of sugar.
6.Step 6 of 10
I squeeze in half a lemon.
7.Step 7 of 10
I cook for about 30 minutes, stirring often, until thickened.
8.Step 8 of 10
I switch off the heat and add a few drops of mustard essence. I used 5 drops for my jar, but adjust to how spicy you want it. Add one drop at a time and taste, as mustard essence is very strong. Never sniff it.
9.Step 9 of 10
I put it in a previously sterilised jar and close.
10.Step 10 of 10
I invert to create a vacuum, keep in the fridge and serve with cheese.

Original source: https://incucinaconlilly.com/2022/12/20/composta-di-fichi-dindia-senapata/

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