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Peach Melba Popsicles<\/p>\nPeach Melba Popsicles<\/p>\n
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1\/2 cup water<\/p>\n
1\/2 cup sugar<\/p>\n
1 cup whole raspberries<\/p>\n
2 C. peeled chopped peaches in small\/medium chunks<\/p>\n
1\/8 tsp. almond extract (optional)<\/p>\n
1 1\/2 C. vanilla ice cream, frozen yogurt or non-dairy vanilla ice cream of your choice, slightly softened (think: soft-serve consistency)<\/p>\n
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Combine sugar and water in a small-medium saucepan (intentionally larger than it requires) and bring to a simmer; stir until sugar dissolves. Pour 1\/4 cup syrup (just eyeball it \u2014 it\u2019s 1\/3 of mixture) over raspberries in a bowl. Add peach chunks to remaining syrup in saucepan and bring back to a simmer, cook for 1 to 2 minute, until they soften. Let both raspberries and peaches cool in syrup. The raspberries will quickly but you can hasten the peaches along by setting them in a larger bowl of ice water for 10 to 15 minutes. 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, then puree raspberries and place in a smaller spouted cup. (The raspberry color would muddle the peach puree much more than vice-versa, hence blending peaches first.)\u00a0 Pour a tiny splash of raspberry (you\u2019ll only want to use half of your total sauce) in the bottom of each popsicle mold or small glass that you\u2019re using as a mold (I like champagne flutes, for this and really everything), following by a larger splash of peaches (again, using about half the puree) and dolloping in a little softened ice cream. Repeat with remaining raspberry, peaches and ice cream. Use a skewer to lightly marble the mixtures together \u2014 I get the best swirls by swiping the skewer right along the inside of each mold. Freeze popsicles according to manufacturer\u2019s instructions.<\/p>\n","protected":false},"excerpt":{"rendered":"
Peach Melba Popsicles 1\/2 cup water 1\/2 cup sugar 1 cup whole raspberries 2 C. peeled chopped peaches in small\/medium chunks 1\/8 tsp. almond extract (optional) 1 1\/2 C. vanilla ice cream, frozen yogurt or non-dairy vanilla ice cream of your choice, slightly softened (think: soft-serve consistency) Combine sugar and water in a small-medium saucepan (intentionally larger than it requires) and bring to a simmer; stir until sugar dissolves. Pour 1\/4 cup syrup (just eyeball it \u2014 it\u2019s…<\/p>\n