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