CACTUS-LIME-BUTTER SAUCE
2 cactus fruit (or enough for 1/4 to 1/3 cup of puree)
1 lime
1 shallot, minced
1/2 bunch cilantro, stems removed
1/4 cup white wine
1/4 cup heavy (whipping) cream
1/4 lb unsalted butter, at room temperature
Puree cactus fruit in a food processor to a consistency of puree. Set aside.
Zest and then Juice the lime. Set aside.
Combine shallot, cilantro, and white wine in a saucepan. Reduce until the wine is nearly reduced away.
Add the lime juice, lime zest, and heavy cream. Whisk constantly and then lower heat. Simmer for around 5 minutes.
Remove from heat, and slowly wisk in the butter (tablespoon at a time) until sauce is smooth.
Strain through a sieve and serve immediately or keep warm until use. The sauce may separate if it's not kept warm. |