Cactus-Pear Sorbets

1. 1

   Line a baking sheet with plastic wrap.

2. 2

   Wearing rubber gloves, wash cactus pears and with paper towels rub off any prickly fuzz left on skin.

3. 3

   Halve cactus pears lengthwise and with a spoon carefully scoop flesh with seeds into a blender, leaving thick shells intact.

4. 4

   Add syrup and lime juice to blender and puree until smooth.

5. 5

   Pour cactus-pear puree through a fine sieve into a bowl and discard seeds.

6. 6

   Put cactus shells on baking sheet and freeze while making sorbet.

7. 7

   Freeze puree in an ice-cream maker.

8. 8

   Scoop sorbet into frozen shells, smoothing surfaces so they are level.

9. 9

   Freeze filled cactus shells at least 6 hours, or until frozen hard.

10. 10

    Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

No additional tips available.