Popsicle are ridiculously hard to photograph and this picture does not do these delightful pops justice. They are delicious, so good that you should go out and make them right now. Perfect treat on a hot summer day or light dessert after grilling. Creamy, rich vanilla peach flavor. And very easy to make. Although the whole process is kind of messy. Here’s J finding creative ways to fill molds.
The peaches here are perfect. I should know because I just picked some. Peaches, cherries, raspberries, and boysenberries. Yum!
That’s it. I don’t think I have much more to say about them except I made them last week and I’m going to make them again with these peaches. As for the berries, well I see cake in the future. And of course some fresh for breakfast tomorrow.
Recipe can be found here or copied and pasted directly from Bon Appetit.
- 1/2 cup plus 2 tablespoons sugar
- 1 vanilla bean, halved lengthwise
- 4 cups sliced peeled ripe peaches (about 4 medium), or 16 ounces frozen sliced peaches, thawed
- 1/2 cup chilled heavy whipping cream
- 1/4 cup Greek-style yogurt
- 2 tablespoons amaretto (optional)
Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl; chill. Discard vanilla bean.
Purée syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract about 2 1/4 cups purée. Whisk in remaining ingredients. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.