Peel the cactus pears and cut into cubes. In a saucepan, cook the pears, sugar and lemon juice over medium heat for about 30 minutes.
Strain the cactus pear syrup in a fine sieve and let cool.
In 4 large dessert goblets, place a scoop of ice cream, sprinkle some crumbled biscuit and splash on some syrup. Add a second scoop and splash on some more syrup.
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