Cactus Pear Granita with Coconut Shortbread

makes 8 servings

Granita:
1 c. (250 mL) water
1 c. (250 mL) granulated sugar
10 ripe cactus pears
1/4 c. (60 mL) freshly squeezed lime juice
Coconut Shortbread:
1 c. (250 mL) unsalted butter, at room ­temperature
1/2 c. (125 mL) granulated sugar
1 tsp. (5 mL) vanilla extract
1 pinch salt
2 c. (500 mL) all-purpose flour
1/2 c. (125 mL) unsweetened shredded coconut, lightly toasted and cooled*

*To toast coconut, spread coconut on a baking sheet and bake at 350°F (180°C) about 8 minutes, tossing once.

To make granita, in a medium saucepan, combine water and sugar and bring to a gentle simmer until sugar dissolves. Allow the syrup to cool completely. Slice the cactus pears in half lengthwise and peel the flesh (including seeds) away from the skin. Discard the skin. Place the flesh in a blender, along with the cooled sugar syrup and lime juice. Purée until smooth. Pour cactus pear mixture through a fine sieve into a shallow metal baking pan; discard seeds. Freeze the granita until
almost firm, stirring frequently, about 2 hours. Continue freezing until firm (without stirring) for another 3 hours or overnight. Using a fork, scrape surface of granita to form crystals. Scoop crystals into chilled glasses. Serve immediately with coconut shortbread. To make shortbread, pre­heat oven to 325°F (160°C). Lightly oil a 9" (23 cm) tart tin with a removable bottom. In a large bowl, using an electric mixer, beat butter, sugar and vanilla extract together until light and fluffy. Add salt, flour and coconut; mix until well combined. Press dough evenly into prepared pan. Using a sharp knife dipped in flour, deeply score the dough into 16 wedges. Pierce each wedge twice with the tines of a fork. Bake shortbread until lightly golden and firm to the touch, about 50 minutes. Allow to cool 5 minutes before slicing. Store in an airtight container.

Calories: 653; Protein 6 g; Carbohydrate 87 g; Fat 34 g/serving

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