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Title: Prickly Pears and Pineapple, Mexquitic Style
Categories: Breakfast Mexican Fruit
Yield: 8 Servings
| FOR THE FRUIT | ||
| 16 | Prickly pears | |
| 2 | Pineapples, about 3-1/2 pounds each | |
| 3/4 | c | Fresh pineapple juice |
| 3/4 | c | Sugar |
| 1/2 | c | Mezcal or tequila |
| FOR THE GARNISH | ||
| 2 | Bougainvillaea branches (opt | |
Peel prickly pears, and quarter them. Halve pineapples. With a knife, carefully remove the fruit from the pineapple shell. Cut fruit in small triangles. Reserve shells. Put the fruits in a glass bowl, and add pineapple juice, sugar, and mezcal or tequila. Macerate at room temperature for 25 minutes, or refrigerate for 1 hour.
To serve, place pineapple shells on a try, and fill them with prepared fruits. Sprinkle with a little additional sugar and mezcal. Refrigerate until serving. Decorate with bougainvillaea branches just before serving for dessert or at breakfast.
from "The Taste of Mexico", by Patricia Quintana, ISBN - 0-941434-89-3
MM'd by teri Chesser 3/97
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