Crimson Prickly Pear Sauce

This is excellent as a basting sauce for swordfish or tuna steaks.

Remove the rind from the prickly pears by cutting off both ends and running a slice down both sides. If ripe, the rind will pull off easily. Chop the prickly pear fruit into approximately 1-inch pieces and place in a blender. Blend on medium-high until you have a puree. Strain through cheesecloth or a fine-meshed strainer. Reserve both the juice and puree. Remove the seeds from the puree.

Put 2 cups of the prickly pear juice in a medium-sized saucepan with the sugar. Cook over medium heat until the mixture is reduced by half. Remove from heat. Add 1 cup of pureed prickly pear, the lime juice, and orange liqueur, stir well.

Refrigerate for at least 4 hours before serving.