Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Prickly Pear Mostarda: A Summer Spoonful of Tradition
A fragrant Sicilian dessert made from sun-ripened prickly pears, lightly spiced with cinnamon, vanilla and Marsala — a smooth, jewel-coloured treat for warm evenings.
🛒 Ingredients
- ✓ 1 kg prickly pears
- ✓ 1 sachet vanilla sugar or vanilla powder
- ✓ Sugar, to taste
- ✓ 100 g cornflour per litre of juice
- ✓ 2 tablespoons Marsala
- ✓ 1 teaspoon cinnamon
- ✓ Chopped walnuts
📊 Nutritional Information
Few ingredients feel as deeply tied to the Sicilian landscape as the prickly pear. Sun-drenched, vibrantly coloured and impossibly sweet, these fruits have long been cherished across the island — and one of the most traditional ways to enjoy them is as a silky mostarda.
This old-world dessert is far more refined than its rustic origins might suggest. Once the fruit is simmered, strained and transformed into a velvety purée, it’s gently cooked with cornflour, vanilla, cinnamon and a splash of Marsala. The result is a smooth, lightly spiced pudding with a natural sweetness that needs little adornment.
Served chilled on a summer evening, Sicilian prickly pear mostarda is wonderfully refreshing — a fragrant finale to any meal, glowing with the colours and scents of the Mediterranean.
👨🍳 Preparation
- 1
Simmer the prickly pears until they release their juices; once they come to the boil, turn off the heat.
- 2
Pass the fruit through a food mill to remove the seeds and obtain a smooth purée.
- 3
Strain the purée through a fine sieve to achieve the right consistency.
- 4
Return the purée to the saucepan, add the cornflour and blend with a hand blender. Stir in the vanilla, cinnamon and Marsala.
- 5
Cook over a low heat, stirring frequently, for at least 1 hour.
- 6
Remove from the heat and pour into shallow moulds dusted with chopped walnuts. Sprinkle a little more walnut on top.
- 7
Allow to cool completely before serving.
💡 Tips and Variations
For extra depth, a pinch of nutmeg works beautifully. If you prefer a firmer set, simply increase the amount of cornflour slightly.
📦 Storage
- • Store in an airtight container in the fridge for 1–2 weeks.
- • Freeze for up to 1 month.
- • Bring to room temperature for about 30 minutes before serving.
🍷 Pairing
Enjoy this mostarda with a chilled glass of Passito di Pantelleria (10–12°C) for an unforgettable combination of sweetness and aroma.
I hope this recipe inspires you to explore one of Sicily’s most treasured summer traditions. Let the perfume of prickly pears and warm spices transport you — and savour every spoonful.
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