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edible Monterey Bay Summer 2016

22 edible monterey bay summer 2016 PRICKLY PEAR SUMMER COOLER Courtesy Tabitha Stroup, founder and chef, Friend in Cheeses Jam Co. in Soquel 1/3 cup Prickly Purple Heart Jam or cactus pear syrup Citrus-infused bubble water or splash of tequila and one squeeze of lime Add jam or cactus pear syrup to a highball glass. Top with citrus-infused bubble water or a splash of tequila and one squeeze of lime. Cactus Pear Syrup 4 medium/large cactus pears (about size of medium avocado) 1 cup simple syrup 1 teaspoon vanilla extract Sea salt De-spine cactus pears if necessary (Stroup recommends a blowtorch) or use gloves to handle. Halve and strain pears. Blend with simple syrup, pinch of sea salt and vanilla extract. Photo of Stroup by Jake omas, prickly pears by Stroup


edible Monterey Bay Summer 2016
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