Candied Sour Prickly Pear (Xoconostle en Almíbar)

Carefully wash the Xoconostle. Using a sharp knife, peel the skin, remove the ends, and slice each Xoconostle in half lengthwise. Scoop out and discard the seeds and any fibrous core.

Place the prepared Xoconostle halves in a pot and cover them with 500 grams of Water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain the Xoconostle and rinse thoroughly under cold running Water. This step helps to reduce the extreme sourness.

In a separate heavy-bottomed pot, combine the Piloncillo, the remaining 1000 grams of Water, and the Mexican cinnamon stick. Bring the mixture to a simmer over medium heat, stirring occasionally until the Piloncillo has completely dissolved, forming a syrup.