Thursday, September 25, 2008

Prickly Pears continued...What to do with them?

Continuing our harrowing story. Now I have 40 tunas, de-stickered, de-skinned and de-seeded. I have plans for them, but not until the end of October at my next tasting menu. So how can I preserve them and keep them usable. I have two experiments going. First, I've vacuum packed and froze this set.

And then I had a burst of genius - what about candying?! So I dredged them in sugar.

And put them in an oven at 175F. But that didn't quite work out the way I had hoped:

And even worse...

Oh well, back to the old drawing board.

5 comments:

Manggy said...

Aw, man! Sorry I can't help you-- I have absolutely no idea what prickly pears taste like. But the appearance of the one in the spoon reminds me of Pierre Herme's Chocolate Tart with Figs Poached in Port (or something like that :)

Calum C said...

What about a pate de fruit?

Gfron1 said...

I hadn't thought of a pate de fruit - great idea. I definitely want to avoid the obvious - margaritas and such. And I don't like the look of the candied version although I could go for the Dali imagery. I still want to try to simply dry them and see what happens to the texture.

Calum C said...

In that case would they be better as thin crisps. Maybe you could freeze them first, then slice cleanly and candy like that? A la FLC pear/apple crisps.

Calum C said...

Pickle or jam!


Guh, time for bed now. All night half life 2...