Prickly Pear Syrup

• 12 medium prickly pears
• 1 lemon, juiced
• 1 1/2 cups sugar
• 1 teaspoon cornstarch (optional)

1. Put prickly pears in a bowl or dishpan full of water. Holding each one with tongs, scrub with a vegetable brush to remove dust and some of the stickers (the rest will come out later when you strain the juice).
2. Transfer 5 at a time to a blender jar and process until liquid. Line a mesh strainer with cheesecloth and strain juice into a medium saucepan. You should have about 1 cup.
3. Add lemon juice and sugar, and slowly bring to a simmer. Cook until syrup begins to thicken. If you want a thicker syrup, stir in 1 teaspoon of cornstarch dissolved in a little cold water and cook to thicken.
4. Stir with wire whisk if necessary to smooth consistency.
5. For diabetics: Use an amount of your favorite non-nutritive sweetener equivalent to 1 1/2 cups of sugar. Since sugar causes thickening, you'll have to compensate by using a little more cornstarch, or use another thickener such as guar gum or xanthan gum.

pears, lemon, sugar, cornstarch

Taken from www.food.com/recipe/prickly-pear-syrup-371409 (may not work)