Yield: 1 cup
Wash and cut each prickly pear into quarters, leaving the skins on.
Place the fruit in a food processor and process until pulpy and thoroughly blended. Press the liquid through a fine sieve; discard skin and seeds.
Put the prickly pear juice into a saucepan with the honey and bring to a boil over medium-high heat. Reduce the heat and let simmer 10 minutes, until the mixture has thickened. Remove from the heat and let cool. The syrup will thicken further as it cools. The syrup may be stored in the refrigerator for up to 1 week. ******************** Prickly pears have a sweet, tangy flavor that makes a delicious sryrp, excellent with the Pinon and Blue Cornmeal Hotcakes and also a wonderful topping for the Corn and Honey Pastel Ice or Picuris Indian Bread Pudding.
From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 10-31-94