Peach Melba Popsicles
Total Time
30 minutes + Freezing time
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 1/2 cup water
- 1/2 cup sugar
- 1 cup whole raspberries
- 2 cups peeled chopped peaches in small/medium chunks
- 1/8 teaspoon almond extract (optional)
- 1 1/2 cups vanilla ice cream, frozen yogurt or non-dairy vanilla ice cream of your choice, slightly softened (think: soft-serve consistency)
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Preparation
Step 1
Combine sugar and water in a small-medium saucepan and bring to a simmer; stir until sugar dissolves.
Step 2
Pour 1/4 cup syrup over raspberries in a bowl.
Step 3
Add peach chunks to remaining syrup in saucepan and bring back to a simmer, cook for 1 to 2 minutes, until they soften.
Step 4
Let both raspberries and peaches cool in syrup. The raspberries will cool quickly but you can hasten the peaches along by setting them in a larger bowl of ice water for 10 to 15 minutes.
Step 5
In a blender or food processor, puree peaches and their syrup first, then scrape into a measuring cup with a spout and stir in almond extract, if using.
Step 6
Puree raspberries and place in a smaller spouted cup.
Step 7
Pour a tiny splash of raspberry in the bottom of each popsicle mold, followed by a larger splash of peaches and dolloping in a little softened ice cream.
Step 8
Repeat with remaining raspberry, peaches, and ice cream.
Step 9
Use a skewer to lightly marble the mixtures together by swiping the skewer right along the inside of each mold.
Step 10
Freeze popsicles according to the manufacturer’s instructions.
Step 11
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Chef's notes
These molds hold about 1/3 cup liquid each. You can use either fresh or frozen peaches and berries here. For the peaches, if yours are a little overripe/soft, you can probably get away without cooking them and just puree them. The same goes for frozen peaches, which will no longer be firm once defrosted. The cooking is just to ensure a smoother puree.
Re, the simple syrup you’ll make with sugar and water:
I learned this from Fany Gerson’s excellent Paletas book, which is that it freezes to a better texture than just sugar will so I always use it.
