Roasted Peach Pops
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 pound 5 ounces/ 595 grams peaches (about 4)
  • ⅔ cup/ 150 grams sugar
  • ⅔ cup/ 158 ml water
  • 2 tablespoons lemon juice (from about 1 lemon)
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F/180ºC.
  2. Cut the peaches in half and put cut side down on a rimmed baking sheet. [Note: if it's hard to get the pit out, just leave it. It'll come out easily once the peach is roasted]
  3. Roast for 20 minutes.
  4. Meanwhile, put the sugar and water into a small saucepan. Heat over medium-high. Bring to a simmer and stir occasionally. It's done when the sugar has dissolved. You've just made simple syrup! Remove from heat and let cool slightly.
  5. Once the peaches are done, remove from the oven and let cool slightly. Remove any pits.
  6. Put the peaches, simple syrup, lemon juice, and vanilla extract into a blender, food processor, or a deep bowl if using an immersion blender.
  7. Blend until evenly pureed.
  8. Transfer the puree to a pitcher or measuring glass with spout. You just want something that makes pouring easy.
  9. Pour puree into ice pop molds. Be sure to leave a little space at the time so the puree will have remove to expand when frozen.
  10. Add the sticks and put in the freezer until frozen, about 6-8 hours.
  11. When ready to eat, either run under warm water until easy to remove, or leave on the counter for 10 minutes. Try to be gentle and patient, otherwise you might break them when removing from the mold.
  12. Eat and enjoy!
Nutrition Information
Serving size: 1 Calories: 127
Recipe by Cooking is Messy at https://www.cookingismessy.com/2017/09/04/roasted-peach-pops/