brandy with prickly pears

[chickenfeed]

Mine had a distinct aroma that reminds one of tequila but not quite.

[Bee]

How are you dealing with the thorns? Do you burn them off with propane?

[Ben]

I had a prickly pear liqueur at a distillery in Mexico a few weeks ago. They ferment, distill then add more fruit to bring back the color, and very likely cane sugar. It was quite lovely.

They just take a knife and whack the thorns off, taking part of the outer skin at the same time. You can also use the "leaves" of the same cactus to create fermentable, its sort of like... sweet asparagus. I have no idea what flavor that imparts. Common food there though.

[Demy]

How are you dealing with the thorns? Do you burn them off with propane?

I reply late ... if the question was directed to me .. no I take off the skin using fork and knife, it's quite easy to do but boring .. if you look at the first photos you see.