Cactus-Pear Sorbets

• 8 cactus pears (about 3 pounds total)
• 1 cup Simple Syrup
• 2 tablespoons fresh lime juice, or to taste

1. Line a baking sheet with plastic wrap.
2. Wearing rubber gloves, wash cactus pears and with paper towels rub off any prickly fuzz left on skin.
3. Halve cactus pears lengthwise and with a spoon carefully scoop flesh with seeds into a blender, leaving thick shells intact.
4. Add syrup and lime juice to blender and puree until smooth.
5. Pour cactus-pear puree through a fine sieve into a bowl and discard seeds.
6. Put cactus shells on baking sheet and freeze while making sorbet.
7. Freeze puree in an ice-cream maker.
8. Scoop sorbet into frozen shells, smoothing surfaces so they are level.
9. Freeze filled cactus shells at least 6 hours, or until frozen hard.
10. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

cactus, simple syrup, lime juice

Taken from www.epicurious.com/recipes/food/views/cactus-pear-sorbets-14155 (may not work)