In a small saucepan, I brought an 1/8 cup of my frozen prickly pear juice and 1/8 cup sugar to a boil. I turned down the heat and simmered it for 10 minutes, reducing to a thick syrup.
I realize most of you don't have prickly pear juice in your freezer so just buy the syrup, already made, by clicking here.
Prickly Pear White Chocolate Ganache
Makes about 3/4 cup
5 oz good-quality white chocolate, finely chopped
1/3 cup heavy cream
3/4 tablespoon unsalted butter, room temperature and cut in half
1 tablespoon reduced prickly pear syrup
1 drop magenta gel food color
1. Put chopped chocolate in heat-proof bowl
2. Bring heavy cream to a bowl, then pour it over the chocolate. Let it sit for two minute to soften the chocolate. With a spatula, slowly stir the cream and chocolate until it is smooth. Add the butter and stir gently until combined.
3. Add 1 tablespoon syrup and one drop magenta food color. Stir gently until smooth.
4. Ganache will thicken as it sits. You may keep it in the refrigerator until ready to use. Bring it to room temperature and use a pastry bag to pipe ganache onto macarons.
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