3 medium peaches
1 envelope unflavored gelatin
1/4 cup cold water
1 cup prickly pear juice
1 1/2 cup prickly pear pieces
1/2 cup honey
5 tbsp lemon juice
1/2 cup whipping cream
Directions
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.
Servings: 8 servings
Cactus Honey Sherbet Recipe brought to you by Recipe Ideas
Categories: Dessert; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found back into ancient history, at least as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these old records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe found, according to food historians are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As our culinary historical trip moves to more modern times we have some recipe books which date from the fourteenth century ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian curry that is served today, but rather recipes for the types of meals enjoyed by the rich and powerful of those days. In the 15th century, knights returning from the crusades brought us many spices and herbs from the East, including parsley and basil. The introduction of these new foods and spices led to an outbreak in books on cooking, some of which are now in private collections. Over the following few centuries, the rich families of the West competed with each other to offer the most exotic banquets, and as a result the best cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that fine cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and publishing recipes common in their social group. The arrival of TV brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Cactus Honey Sherbet recipe.
