Servings: 6 serving
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Increase the hibiscus for a deeper color. Use freshly ground spices for a more intense flavor. A water bath can help achieve a glossy texture.
Equipment
Ingredients
- 3 medium-size cactus pears peeled and diced
- 1/4 cup water
- 3 tablespoons dried hibiscus flowers
- 1 cup hot water
- 1/2 cup coconut sugar adjustable to taste
- Pinch of freshly ground cinnamon
- Pinch of freshly ground clove
- 2 tablespoons ghee
- Zest of 1 lemon optional
- Fresh lemon juice optional, to taste
- Tiny pinch of sea salt optional
Instructions
- Begin by carefully peeling 3 medium-size cactus pears to remove any spines and outer skin, then dice the flesh into small cubes.
- In a heavy-bottomed saucepan, combine the cubed cactus pear with 1/4 cup of water over low heat, stirring occasionally until the fruit begins to break down and release its juices, about 15-20 minutes.
- While the cactus pear cooks, prepare a hibiscus infusion by steeping 3 tablespoons of dried hibiscus flowers in 1 cup of hot water for 10 minutes, then strain to discard the flowers and reserve the liquid.
- After the cactus pear has softened and become pulpy, pass the mixture through a fine-mesh strainer or food mill to remove any seeds and create a smooth puree.
- For a smoother texture, blend the cactus pear puree in a blender or food processor until silky.
- Return the puree to the saucepan, add the hibiscus infusion, and stir to combine.
- Mix in the coconut sugar, starting with 1/2 cup and adjusting according to your taste preference.
- Continue to simmer the mixture over a water bath, stirring frequently until it thickens to a butter-like consistency, which may take about 30 minutes.
- Once thickened, reduce the heat and stir in 2 tablespoons of ghee until fully incorporated.
- If using, fold in the lemon zest and adjust the flavor with lemon juice to balance the sweetness and tanginess.
- Transfer the butter to a warm, sterilized jar, allowing it to cool to room temperature before sealing.
- Store in the refrigerator and bring to room temperature before serving for the best flavor and texture.
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06/10/2024 10:45 am GMT
