While there are many ways to remove prickly pear spines, this method of roasting them over an open flame will also infuse a smoky flavor. If you harvest your own, make sure that the plant is growing in an area away from roads or where chemicals might have drifted onto plants. Wear gloves, long pants and long sleeves, and use metal tongs to avoid getting poked.

  • 8–10 ripe prickly pear fruits
  • 1 cup water
  • ½ cup sugar

Makes 1 cup

1. Hold each prickly pear with tongs or a fork and rotate it over an open flame for about 5–10 seconds. Rinse the roasted pears under cool water to ensure all the spines are gone.

2. Heat water in a saucepan over medium heat. Halve the fruits and scoop out the pulp and seeds. Add this to the water and simmer for 30 minutes.

3. Using a fine-mesh strainer, separate and discard the pulp and seeds from the prickly pear juice. Rinse the pan.

4. Return juice to the pan and add the sugar, heating on low and stirring until dissolved. Do not boil. Once the sugar is dissolved, remove from heat and cool. (When it’s cool, additional ingredients like citrus juices can be added for more flavor and sweetness.) Store in the refrigerator in an airtight container for up to 6 months.

This recipe originally appeared in "Prickly Pursuits" by Sarah Mock.