Tuesday, July 29, 2008
to get to the fruit in these summery pops?
Not too many it turns out - since they are bursting with flavorful chunks. I love popsicle molds, since they're generally inexpensive and almost all have lids that help prevent drips meandering down your fingers. However, these would also work fine in paper cups with popsicle sticks. I'd already planned to make popsicles today, but this post provided some good inspiration.
My (future) mother-in law will love these as she is a big fan of Edy's Coconut Whole Fruit Bars.
Peach Riesling and Coconut Cream Popsicles
3 small peaches, halved and pitted (one peeled first)
2 Tbsp very good sweet Riesling (I love our local Boordy Vineyard's honeysuckle scented Riesling)
1 Tbsp sugar
1 tsp lemon juice
1/2 can coconut milk
1 Tbsp Bailey's Irish Creme
1 tsp sugar
1/2 tsp vanilla
2 Tbsp sweetened shredded coconut
Cut the peeled peach up into small pieces and distribute them evenly between your popsicle molds. Combine the other two peaches in a blender with Riesling, sugar and lemon juice. Blend until only tiny bits of fruit and peach skin are left (if you don't like this texture, blend more, then strain). Pour halfway up molds. Freeze about an hour, or until mostly set.
Whisk together remaining ingredients. Pour into molds until you reach the top, then lid as directed by the manufacturer. Freeze until solid - 5 or more hours. Grab one whenever you need to cool off (especially if you're sadly pool-less like me!