Peach & Cream Popsicles

The weather in Boston has been strange this week. I wake up at 4am, the fan is still blowing, and I’m completely freezing. I step off the train at night, and the temperature is a swampy ninety degrees. Fall, it would seem, is creeping in early. With its warm days, and chilly nights fall is easily my favorite season (I also grew up in an apple orchard of a town in New Hampshire, which helps...) but I’m not ready to let go of summer. I've just started to really appreciate the sun. That, and the peaches. I could eat them in or on everything, but despite my best intentions, they always end up getting eaten ‘the traditional way’ (in my hand with lots of napkins for soaking up juices, while I lean against the kitchen counter). The man likes a peach now and again, but mostly (and especially in Summer) he loves to eat popsicles. If one could buy popsicle futures, I would, based solely on the popsicle consumption in my own home, We buy them, quite literally, in bulk.

These particular popsicles came about because of two peaches that were lost in the back of the refrigerator. They were looking a bit worse for the wear, and while they still smelled good and tasted delicious, they were a bit too juicy to eat the traditional way. I simmered pitted diced peaches in a combination of Gosling’s rum, crystallized ginger, and lemon zest. You can simmer them for a long time, to ensure the alcohol is cooked out, or just until the fruit collapses, which is what I did. This all got pureed in the food processor, and then combined with plain Greek yogurt. And a little fruit juice if you need to thin out the mix. It only made six popsicles, (which is a shame because they will probably be gone by Friday,) but its something I will experiment with, until fall really does set in and I find myself preoccupied with apples.



Peach & Cream Popsicles


2 peaches, scrubbed, pitted, and diced

3 tablespoons dark rum (I used Goslings, because it was on hand, and I like how sweet it is)

1 tablespoon crystallized ginger, chopped

Zest of a small lemon, (or zest of ½ of a naturally sized lemon)

½ cup of plain Greek yogurt

1-3 tablespoons, as needed of fruit juice (I used apple) to thin them

Special Equipment: a popsicle mold, or dixie cups, saran wrap, and skewers
Combine the peaches, rum, ginger, and lemon zest in a small sauce pan over medium-low heat, cover and cook until peaches collapse on themselves, and the rum has all but disappeared. Set aside to cool.
When peach mixture is cooled, blend in food processor until smooth, add yogurt and blend again, to combine. Thin as needed with juice.
Fill popsicle mold, and freeze, at least one hour. Then hide them in the back of the freezer, unless you want to share, which I hear is overrated, when it comes to popsicles.