1/4 c. granulated sugar
1/3 c. water
2 c. Fall Creek Vineyards Carnelian (or good quality Beaujolais)
2 lbs. very ripe prickly pear cactus fruit (8-10 pieces)
juice of 1/2 lime
1 egg white
Place sugar and water in saucepan and bring to a boil, stirring just until sugar is dissolved. Remove from heat and let cool. In second saucepan, reduce Carnelian to 1/2 cup. Remove from heat and let cool. Wearing rubber gloves (to avoid fine thorns), slice fruit in half lengthwise. Scoop out red pulp from skin and place in food processor. Whir for 1 minute, then press pulp and liquid through food mill to remove seeds. You should have 1 1/2 c. liquid. Combine fruit purée with sugar syrup, reduce Carnelian, and lime juice. Beat the egg white until very frothy, and slowly add fruit mixture while still beating. Place in ice cream freezer and freeze according to manufacturer's directions. Yields: 2 1/2 to 3 cups
From the November 1987 issue.