The other day, I had those greenmarket peaches on deck for some kind of dessert, but I couldn’t decide what exactly. In the meantime, my family started eating them. So when the time came for me to turn them into frozen peach pops I only had two left–not enough. I went to the store and found a few nice nectarines and a lot of ripe apricots from upstate NY…stone fruit ice pops!
I was also inspired by the apricot soft serve from the Milkbar–it’s flavor and color were so intense, I wanted to recreate it in popsicle form.
To prepare the fruit you need to peel off the skin, the easiest way to do this is make an “X” on the bottom with a paring knife, and plop them for a few seconds (just a few! you don’t want peach soup) in boiling water then take them out and peel, cut in half, de-stone, and chop into small chunks. The fruit looked really gorgeous, almost sexy, no?
From there it’s fairly easy: put the chunks of 5-6 apricots or peaches or nectarines or all three in the blender, along with 1/2 a cup of white grape juice, and puree. Pour mixture into your molds, leaving a bit at the top so the liquid can expand while it freezes.
I actually had wanted to swirl in layers Greek yogurt mixed with a little honey (because I love the combination of apricots and honey), but then I realized I had eaten my last carton for breakfast–oh well. But I think it would make a nice combination.
From there it’s fairly easy: put the chunks of 5-6 apricots or peaches or nectarines or all three in the blender, along with 1/2 a cup of white grape juice, and puree. Pour mixture into your molds, leaving a bit at the top so the liquid can expand while it freezes.
I actually had wanted to swirl in layers Greek yogurt mixed with a little honey (because I love the combination of apricots and honey), but then I realized I had eaten my last carton for breakfast–oh well. But I think it would make a nice combination.
