Joel Horowitz and Dave Carrel of People’s Pops want you to know that all ice pops are not equal. Theirs value whole fruit over juice and like chunks over a smooth finish. Here, they show what to do with those extra peaches, booting their flavor with some oven-roasted char.
Recipe: Vanilla Peach Ice Pops (makes 10 – 3oz pops)
21 oz (4-5 tennis-ball-sized) peaches
3.75 oz organic cane sugar
3.75 fluid oz water
¼ inch vanilla bean, split lengthwise
1 fluid oz freshly squeezed lemon juice, about ½ a lemon
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Preheat oven to 350 degrees. Halve the peaches and place them facedown on a cookie sheet. Bake until the skins and flesh have softened, about 20 minutes.
Bring water, sugar and vanilla bean to simmer in a small saucepan over medium-high heat, stirring until sugar dissolves. Let cool and remove vanilla bean.
Once peaches have cooked and cooled enough to touch, remove pits and whizz — flesh, skins and all — in a food processor, though not too much. You want the puree somewhat chunky.
Transfer what should be approximately 16 fluid oz of pureed peaches to a container with a pouring spout. Add 6 fluid oz of the vanilla syrup and 1 fluid oz freshly squeezed lemon juice. Stir until the mixture is well incorporated.
Pour mixture into ice pop molds, leaving a little bit of clearance at the top for the expansion that occurs when liquids freeze. Insert sticks and freeze until solid, 4-5 hours.
When busy schedules, early mornings and long nights have you feeling peckish, homemade ice pops, a pork belly BLT or a burrito stuffed with Chinese leftovers is easier than you think. Smorgasburg vendors breakdown these and other easy recipes for those Munchies Moments.
