INGREDIENTS

INSTRUCTIONS

Plunge the peaches into a large pot of boiling water for one minute; using
a slotted spoon, transfer them immediately to a large bowl of cold water.
The skins should slip off easily. Slice the peaches. There should be about
1 1/2    cups.
Sprinkle gelatin over the 1/4 cup of cold water in a small bowl. Set aside.
Combine 1 cup prickly pear juice with peach slices and prickly pear pieces
in a medium saucepan. Simmer over low heat for five minutes.
Turn off the heat under the fruit and strain off 1 cup of juice. In a small
saucepan, combine the juice and honey and cook gently just at a simmer for
eight minutes. Add the softened gelatin and lemon juice to the honey
mixture and stir until gelatin is dissolved.
Puree the fruit and remaining juice in a blender. Combine with the gelatin
and honey mixture and freeze in a bread pan or similar container. When
nearly hard, remove from freezer, transfer to a bowl, and beat with an
electric mixer.  Beat the whipping cream until stiff and fold into the
fruit mixture.  Return to the bread pan. Refreeze until firm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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