You definitely *can* eat prickly pear. Not that I have though... Here's some recipes I got off google (actually http://www.tasting-australia.com.au/tas ... cipeID=127
). Heaps more but you can do that - let us know if any particular recipe is an outstanding success!
Prickly Pear Fruit Puree
350 gm poached prickly pear fruit
175 gm poaching syrup
30 gm lime juice
20 gm Midori
Puree all ingredients and pass through a fine sieve
Glaceed Prickly Pear Pad
200 ml water
250 gm sugar
300gm diced Prickly pear pad
30 ml Midori
50 ml Lemon Juice
Peel the pad with a sharp knife removing the tough skin and fibres. Cut into neat 5 mm dice.
Bring all ingredients to a gentle simmer and cook very slowly for 1 hour. Cool
Prickly Pear Glitter
100ml Prickly pear Syrup
2 gm Gum arabic
Pre heat oven to 90 deg C.
Sprinkle the gum finely over the liquid whilst whisking. Mix to a smooth syrup
Brush thinly onto a lightly oiled s/s flat tray and dry crisp in the oven
Scrape off flakes of glitter
Prickly Pear “Delight”
200ml Prickly Pear puree
75 gm sugar
zest of 1 lime
5 gm Corn Flour
1 dsp water
3 leaves gelatine (softened)
Boil the puree, lime zest and sugar to 105 deg C. Pass through a fine sieve and return to the boil.
Add gelatine and thicken with the cornflour/water mix.
Pour into an oiled flat container to a 5 mm depth. Chill thoroughly.
Turn out onto a board dusted with generous icing sugar, dust with more icing sugar and cut into small cubes
Prickly Pear “Mirror”
250ml Prickly Pear puree
2 leaves gelatine (softened)
Warm gelatine with a little of the puree to dissolve thoroughly.
Mix well into remaining puree and use to finish plates and panna cottas