Peaches & Cream Pops

Summer peaches and sweet cream freeze up perfectly for pops!

By | July 09, 2016


1/4 cup sugar

1 tablespoon honey

1/2 teaspoon vanilla extract

1/4 teaspoon salt

3-4 large, ripe peaches, peeled and chopped

1 tablespoon fresh lemon juice

1/2 cup heavy cream

Carefully peel peaches using the point and edge of a small knife, pulling skin away in strips. Cut fruit away from the pit and coarsely chop.

Place the sugar, honey, vanilla, salt and chopped peaches into a medium non-reactive saucepan. Over medium heat, bring to a boil - stirring frequently. Reduce heat and continue to cook for approximately five minutes or until peaches are very soft. Mash peaches as you stir to help break them down. Remove from heat and set aside to cool then place in another bowl and put into refrigerator.

Chill the cooked peach mixture until very cold, stirring occasionally.

Place the chille dpeah mixture into a blender and process, pulsing and scraping as needed, until very smooth. Stir in the cream (don't use the blender for this).

Fill pop molds as directed, typically leaving about a 1/4 inche gap at the top for expansion when stick is inserted. Freeze as usual.

Makes six pops.

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