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Ingredients: One envelope (1/4 ounce) non-flavored gelatin (1 tablespoon) 3/4 cup canned pineapple juice or water Four prickly pears 1/3 cup sugar 1/8 teaspoon almond extract Dash salt 1 cup whipping cream, whipped Directions: In medium saucepan, sprinkle gelatin over pineapple juice or water; let stand five minutes. To peel prickly pears, wear protective gloves. Using tongs to hold fruit, slice off both ends of fruit. Slit fruit lengthwise and lift out pulp. Chop pulp. In blender or food processor fitted with metal blade, process pulp until liquefied. Strain out seeds. Stir liquid into gelatin mixture with sugar, almond extract and salt. Cook and stir five minutes over medium heat to dissolve gelatin. Place in refrigerator; chill one hour until mixture mounds when dropped from spoon. With rubber spatula or whisk, fold in whipped cream until blended (do not stir). Spoon into four dessert dishes or long-stemmed goblets; chill several hours or until firm. Recipe makes four servings. |