• 17 kcal
• 380 kilocalories
Calories refer to 100 grams of product
the prickly pear liqueur is a liqueur with an intense taste and warm colour, which can range fromorange to ruby red, depending on the variety of prickly pear you will be using. It is a very good digestive homemade with a mild flavor and lots of scented: great if served very cold at the end of the meal. The preparation times are quite long but the end result will be really satisfactory. To achieve this, the prickly pears will be left to macerate whole in alcohol for 3 weeks, everything will then be filtered and mixed with the sugar syrup. Then, it will suffice to wait ten days before tasting it very fresh.
The prickly pear is a fruit with a thorny exterior and sweet pulp and delicious, a fruit rich in water, vitamins and minerals, the production of which in Italy is mainly concentrated in Sicily, but that we also find in Calabria, Basilicata, Puglia and Sardinia, the region where this liqueur takes the name of the fig dies. You can find prickly pears already in late spring and summer although, the period of full maturity, extends from September and continues until early November.
In our recipe, we used whole and peeled prickly pears. To speed up the preparation you can clean the prickly pears, cut them into slices and put them in the glass container tightly closed with alcohol: in this case they will have to macerate for 1 week. You can also increase or decrease the amount of sugar depending on the sweetness of the fruit you will be using.
If you like this sweet fruit with juicy pulp, try the prickly pear jam, which is excellent for breakfast and the nibble or to combine with cheeses.
How to prepare prickly pear liqueur
Put the prickly pears whole and with the skin (1) in a glass container with a lid with the alcohol: you can remove the thorns by soaking the fruits in lukewarm water for an hour: always use gloves and remove them with the blade of the knife. However, you can also leave the thorns, which will dissolve in the alcohol. After the necessary time, filter the flavored alcohol with a fine mesh strainer and then with a linen cloth, so as to remove the residual thorns. Heat the water in a saucepan with the sugar (2) and mix until obtaining a transparent syrup. Add the alcohol to the syrup and pour the hot contents into the bottles. Close them and let them sit in a cool place out of direct sunlight for at least 10 days; keep it in the freezer to enjoy it cool. Your prickly pear liqueur is ready to serve (3).
You can keep the prickly pear liqueur for a few months in the freezer: thanks to the alcohol it will not solidify and will be ready to serve cold.