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Prickly pear liquor – Ficatinicello

Prickly pears are probably the most popular name for this cactus fruit , in my families regions of Molise and Puglia the dialect name is ‘ficatini’. However their birth name is ‘Fichi d’India‘. Oval in shape, and covered in spikes. Prickly is an understatement, I think I’m still pulling spines out of my hands are forearms and will be for weeks to come. That said and done the small amount of discomfort and pain will be worth every effort.
On my recent holiday to Menorca I went foraging with my bucket, knife and rubber gloves. I successfully managed to bring back to the UK a cereal box full of these prickly beings. As a simple fruit they remind me of my parents. Mum would take the risk by peeling a bowl full of them, whilst dad and I would sit there enjoying the sweet fruit (full of edible seeds).
These ficatini however have a different journey to take, in the form or a sweet liquor. I run supper clubs and pop up restaurants and through the month of December I will be offering all of my diners a shot of liquor , if there’s any left of course! Simple to make and far too easy to consume.
Course Drinks
Cuisine Italian
Keyword Prickly Pear Liqueur, Prickly pear liquor, Prickly Pear Royale Cocktail

Ingredients

  • 25 Ripe Prickley pears
  • 1 liter Vodka
  • 250 ml Sugar syrup

Instructions

  • Sterilize a large 2 liter jar with a clip down lid.
  • Take care to peel all of the ficatini and place them into a large bowl. Mash with either a fork or wear a pair of latex gloves like I did and massage the pulp, break it up for a minute or so.
  • Add the pulp into the jar and top with the vodka.
  • Shake well and store in a dark cupboard for 4 weeks. Be sure to shake the liquor twice a day.
  • Once 4 weeks has passed, pass the liquid and pulp through a clean muslin sheet and drain for 2 hours. Squeeze well retaining all of the liquid. Discard all pulp and wash muslin.
  • Pour the strained liquid into a sauce pan and bring to a light simmer.
  • Add half of the sugar syrup to the liquor and stir. Simmer for one minute. Taste and add more sugar syrup if required, this really depends on your own taste and preference.
  • Take the liquor off the heat, allow to cool. Have a small shot glass of the ficatinicello to celebrate and once cooled fully, bottle up into small clean sterilized bottles and store.