Summer time, and the livin’s easy. Unless you live in Arizona just like me. (Sung Sublime style.) Then it basically sucks.
Yeah, I know. It’s a dry heat. You know what else is a dry heat? An oven.
Thankfully I have access to a ton of delicious fresh fruits and veggies that can easily be made into even more delicious frozen treats.
This particular combination might seem a bit odd, but trust me. It’s. Good. The heat from the jalapeño simple syrup is subtle, and provides an amazing contrast to the coolness of the frozen roasted peach puree. The only thing that might make these better is a nip of Tequila.
There’s always next time.
Roasted Peach and Jalapeño Popsicles
5 – 6 medium yellow peaches (firm, but ripe)
2 tbsp light brown sugar
2 tbsp fresh lemon juice
Jalapeño Simple Syrup
1 fresh jalapeño pepper (seeded and thinly sliced)
1 cup granulated sugar
1 cup water
Preheat oven to 350 degrees. Line a sheet pan with parchment paper. Cut the peaches in half and remove the pits, then arrange them (skin side down) in a single layer on the prepared pan. Sprinkle evenly with the brown sugar. Roast in the preheated oven for 20 minutes. Remove from the oven and let cool.
To make the simple syrup, combine the granulated sugar, water and jalapeño slices in a small saucepan. Stir to combine and dissolve the sugar. Bring to a simmer over medium heat, turn off the heat and let it steep for 5 – 10 minutes. Don’t let the simple syrup steep for too long because it evaporates quickly. You want to end up with 1 cup (plus a little extra to add to some margaritas?). Let the simple syrup cool.
Once the peaches have cooled enough to touch them, toss them in the blender (skin and all) and pour in any additional juices from the sheet pan. Blend until smooth. (You should have around 2 cups of puree.)
Add the puree to a glass measuring cup with a pouring spout. Strain the simple syrup, removing the jalapeño slices. (If you’re up for those spicy margaritas I mentioned earlier, save the slices. They make a fantastic garnish. Otherwise, toss ’em in the trash.) Add 1 cup of the simple syrup to the puree mixture and stir to combine thoroughly.
Pour the mixture into popsicle molds, leaving a bit of room at the top for the mixture to expand as they freeze. Insert sticks and freeze for 4 – 5 hours. Unmold and transfer to plastic bags for storage.
Try these. They’ll kick the summer heat in the ass.
Now about that spicy margarita…