[Sca-cooks] prickly pear fruit

[vicki shaw]

That would certainly enable one then to strain out the pips.  Never heard of
those preparations, but sounds good!  By the way, the time I overate the
pears was when I was in Israel, two years after leaving Morocco, and spotted
a vendor with his cart and was so excited to see them again, that I forgot
reason and moderation and just had one after another.
They can be full of the little pricks, many invisible and a nightmare to
remove once they get under your skin, but the ones in the markets have
always been cleaned quite well on the outside, so I have never got stabbed
since Morocco.  In Morocco, the vendor takes care of cutting and peeling
away the skin, so that all u have to do is lift away the fruit and eat it
while he prepares the next.....

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: <mtraber251 at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, February 14, 2004 4:57 AM
Subject: [Sca-cooks] prickly pear fruit


> christian and I vote for dropping them off the building into the water=)
>
> actually, i seem to remember reading recipes where you peel the skin and
cook the pulp down into "applesauce" and then either using like that, or
making into a jam or jelly, or even cooking doen further and making fruit
leather candy out of it.
>
>
>
> ********************
> What do you DO with them? Peel and eat? Add to sals? Drop off 10 story
> buildings into a pot of boiling water? I haven't a clue- and apparently,
> neither does my mother.
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