Food Network: Prickly Pear Sorbet

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Prickly Pear Sorbet
Recipe courtesy George Duran

Ingredients
8 prickly (cactus) pears (3 pounds total)
1/2 cup simple syrup, recipe follows
2 tablespoons lime juice

Instructions
Line a baking sheet with plastic wrap. Wearing rubber
gloves, wash the cactus pears and with paper towels, rub off any prickly fuzz left
on the skin. Halve the pears lengthwise. Carefully scoop out the flesh and seeds
and put them into a blender, leaving the thick shells intact. Put the shells onto
the baking sheets and freeze them until hard, about 1 hour.

Add the syrup and lime juice to the blender and puree until smooth. Taste and
adjust the flavor with more syrup or lime juice, to taste. Strain the puree
through a fine sieve, discarding any seeds and pulp.

Pour the sorbet into the frozen shells, smoothing the surface so they are level.
Cover with plastic wrap and return the filled shells to the freezer for at least 6
hours. Frozen sorbet shells may be wrapped individually in plastic wrap and kept
in the freezer for 1 week.

Simple Syrup:
1/2 cup sugar
1/2 cup water

Put the sugar and water into a saucepan over
medium-high heat and bring to a boil, stirring to dissolve the sugar. Remove from
heat and cool before using. Syrup can be stored, covered, in the refrigerator,
for 1 month.

Yield: 3/4 cup