Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Desserts

Monte Cristo's Prickly Pear Sorbet

Nieve de Tuna al Mezcal

Serves 4

Here's a delicious dessert from our friend Fernando Ramirez, owner of Monte Cristo Restaurant  in Mexico City.   This sorbet combines the flavors of prickly pear (tuna) with mezcal, which adds incredible depth of flavor to this popular Mexican fruit.  Prickly pear is also referred to as cactus fruit.   If you find yourself in Mexico City, Monte Cristo is a restaurant not be be missed.

Ingredients

1/2 cup mezcal
1 pound red prickly pear, peeled and roughly chopped
1 cup water
1/2 cup sugar

Directions

Pour the mezcal in a small saucepan and bring to a boil.  Reduce by 1/3.  Remove from the heat and let cool slightly.

Scoop the prickly pear pieces into a blender or food processor along with the water, sugar, and reduced mezcal.  Puree, then press through a fine mesh strainer.  Refrigerate for several hours.  Stir well to combine the juices, then pour to an ice cream maker.  Follow the instructions according to your machine.  Transfer the finished sorbet into a airtight container.  You can serve it right away or place it in the freezer until you're ready to serve. 

Recipes