For the jam: Remove the skin from the prickly pears, carefully avoiding the thorns. Add to a pot of water and bring to a boil. Reduce to a simmer and let cook for 5 minutes, stirring occasionally. Remove from the heat, and once cooled slightly, press through a fine strainer to collect the juice.
Place the strawberries in a medium saucepot. Add the prickly pear juice and sugar and cook over medium heat until the mixture reduces and begins to thicken, about 20 minutes, stirring occasionally. Be sure to watch for scorching, especially on the sides of the pot. Once the jam is reduced, remove from the heat and let cool to room temperature.
For the french toast: Beat the cream in the bowl of a standing mixer with the whisk attachment on medium-high speed until it begins to thicken slightly. Add the sugar and whip to medium stiffness, or until it holds its shape when the whisk is lifted out of the mixture.
Beat the eggs with 3 tablespoons of the cream mixture. Dip the bread pieces in the egg and cream batter and let soak for 30 seconds. Pour the melted butter onto a griddle or nonstick pan over medium heat. Transfer the soaked bread to the griddle and cook until the toast is golden brown and heated through, about 2 minutes per side.
Serve with prickly pear jam, whipped cream and maple syrup.
If you can't find fresh prickly pear, you can substitute frozen, such as Perfect Puree. The jam can be made up to 3 days in advance and refrigerated.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.