These peach pops are full of grown-up flavour. Subtle heat from the jalapeño provides a little extra kick reminiscent of farmstand red pepper jelly. Go on, have another—it’s summer, and you are, after all, a grown-up. You can do what you want.
Ingredients
SERVINGS: 8 Pieces
- 1/4 cup water
- 1/4 cup sugar
- 1/2 jalapeño, sliced into 6 to 8 pieces
- 1/4-inch piece of ginger cut into 3 to 4 chunks
- 6 peaches, pitted and quartered
Instructions
In a shallow skillet, combine the sugar, water, jalapeño, and ginger and bring to the boil. Once all sugar has dissolved, add peaches, reduce heat, and cook for a further 5–7minutes.
Cool mixture by placing skillet in an ice bath. When cooled, remove ginger chunks, add remaining contents of the skillet to blender, and purée until smooth. Pour the mixture into ice pop molds, affix sticks, and allow to freeze for approximately 4 hours.
