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RECIPE: Prickly Pear-Peach Sorbet
Ex-Vetri chef Joey Baldino is absolutely crushing homespun Sicilian cooking from an unassuming location across the bridge. I ended a recent meal there with a trio of sick sorbets: melon, pineapple and hot-pink prickly pear.
RECIPE: Prickly Pear-Peach Sorbet
We here are Meal Ticket are having a bit of a love affair with Zeppoli (618 Collings Ave., Collingswood, N.J.). Ex-Vetri chef Joey Baldino is absolutely crushing homespun Sicilian cooking from an unassuming location across the bridge. I ended a recent meal there with a trio of sick sorbets: melon, pineapple and hot-pink prickly pear. Having spotted the cactus fruit, known in Italian as ficchi d'India ("Indian figs") and, colloquially, bastardi ("bastards," for their inconvenient habit of cropping up everywhere in Sicily) at the supermarket Sunday, I decided to recreate a batch of Zep's sorbet at home. Here's how.
Prickly Pear-Peach Sorbet
Go Get This:
3 ripe prickly pears, peeled and chopped
3 ripe yellow peaches, cut in eighths
1 lemon, zest and juice
1 cup sugar
1 cup water
Now Do This:
In a sauce pot, simmer the water and sugar until dissolved. Cool and reserve.
Meanwhile, combine the prickly pear and peach in the food processor or blender. Add half the simple syrup and purée till smooth. Taste the purée add the remaining simple syrup if desired.
Strain the purée into a bowl through a fine sieve. Add the lemon juice and zest and whisk to combine. Pour into an ice cream maker and spin till frozen and smooth, about 25 minutes.
Eat immediately or store in the freezer in airtight containers.
Awesome! I actually picked a few of these suckers in the Grand Canyon, but the hairlike prickles got me pretty good, and they had to be left behind. Not really sure what I would have done with them anyway in the middle of nowhere with limited supplies. Can you eat them raw?— nicolerossi62- You sure can NR. But FYI full of little black seeds that are pesky but edible. — AdamErace
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