Yield: 6 servings
|2 tablespoons||Orange juice|
|1 tablespoon||Lemon juice|
Select prickly pear cactus (or small barrel cactus if you own one since it is illegal to remove it from the desert,) and remove spines and outside layer with large knife. Cut pulp across in slices 1 inch thick. Soak overnight in cold water; cut in 1 inch cubes and cook in boiling water until tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch.
Heat all ingredients until sugar is dissolved. Add cactus. Remove cactus from syrup, drain and roll in granulated or powdered sugar.
For colored cactus candy, any vegetable coloring may be added to syrup.
From: Recipes and Remembrances Shared By: Pat Stockett