| 1 | 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. |
| 2 | The skins should slip off easily. |
| 3 | Slice the peaches. |
| 4 | There should be about 1 ?cups. |
| 5 | Sprinkle gelatin over the ?cup of cold water in a small bowl. |
| 6 | Set aside. |
| 7 | Combine 1 cup prickly pear juice with peach slices and prickly pear pieces in a medium saucepan. |
| 8 | Simmer over low heat for five minutes. |
| 9 | Turn off the heat under the fruit and strain off 1 cup of juice. |
| 10 | In a small saucepan, combine the juice and honey and cook gently just at a simmer for eight minutes. |
| 11 | Add the softened gelatin and lemon juice to the honey mixture and stir until gelatin is dissolved. |
| 12 | Puree the fruit and remaining juice in a blender. |
| 13 | Combine with the gelatin and honey mixture and freeze in a bread pan or similar container. |
| 14 | When nearly hard, remove from freezer, transfer to a bowl, and beat with an electric mixer. |
| 15 | Beat the whipping cream until stiff and fold into the fruit mixture. |
| 16 | Return to the bread pan. |
| 17 | Refreeze until firm |
