My husband came home from the market last week. with a handful of prickly pears. The prickly pear, also known as the Barbari fig has a delicate taste with hints of fig, banana and kiwi. My 13 year old had expressed curiosity in this wonderful fruit and was delighted when she discovered her dad had brought some home. She immediately got on the internet to find out how to prepare it.
With temperatures still in the high 90’s I decided to try my hand at a sorbet. I’ve discovered how easy it is to make sorbet this summer and love having a healthy dessert on hand.
The result was delightfully refreshing and received thumbs up from everyone.
Are you ready to give
- 4 prickly pears
- 1 cup coconut milk
- ¼ cup wild honey
- 2 tbsp. fresh squeezed lime juice
- Using leather cloves carefully clean off the outside of your prickly pears.
- Slice each fruit in half.
- Gently scoop out the flesh, keeping the tender skin intact.
- Place flesh in the bowl of a food processor or blender.
- Place emptied shells on a parchment paper lined cooking sheet and place in freezer for about 1 hour.
- Add coconut milk, honey and lime to prickly pear and purée.
- Taste and add more lime or honey as needed.
- When shells are ready, using a cheese cloth or strainer, pour purée into shells and discard the seeds.
- Freeze for hours.
- Allow sorbet to soften for about 15 minutes before serving.
I had a little more purée than my shells could hold so I froze it in a shallow dish for a couple of hours until it was think enough to scoop onto the purée that had started to set in the shells.