Roasted plum & peach popsicles.

It feels like I might be a touch late to the popsicle craze. Last summer, my Pinterest feed was 90% popsicles, but I was living in an apartment with 4 guys and one tiny freezer, so freezing up a batch of Blueberry and Moonshine popsicles wasn't really going to happen (and let's be honest, I was a little afraid of that freezer. There were things in there that were absolutely unidentifiable. Just fuzzy, icy clumps. It was terrifying). 

But this summer, the beau and the boys and I are nicely set up, with a normal sized freezer in which I know exactly what everything is (mostly), and it seemed like maybe it was time to address my popsicle dreams. Last weekend I rode my bike Violet (Some of you have met Violet on Instagram) to the farmers market and hauled home 10 pounds of plums and peaches in my basket and backpack, so I decided a good stone fruit popsicle was just what the doctor ordered... that, and the fact that it's kind of hard to eat 10 pounds of plums in a week, and they were starting to go rogue. Popsicle fruit does not need to pretty, so if you've got some stragglers from last week's farmers market, this is the recipe for you!



makes 8

You'll need:

  • 5-6 plums or peaches (5 large peaches gave me 2.5 cups of puree, which in turn made 8 popsicles… You could always do more, and then stir the leftover puree into ice cream, or your morning oatmeal… or just eat it with a spoon because it's that good.)
  • 1/2 C. sugar
  • 1/2 C. water
  • popsicle mold (I have this one)
  • popsicle sticks (found at Amazon or your local craft store)

Heat the oven to 350 degrees. Cut the fruit in half, remove the pits, and roast, cut side down, for 20-40 minutes or until the fruit gives when poked (very scientific, as usual). While the fruit is roasting, make a simple syrup by boiling the water and then dissolving the sugar in it (this makes WAY more than you'll need, but it will keep in the fridge for your next batch).

When the fruit is soft, remove from the oven, cool slightly, and transfer fruit and accumulated juices to the blender. Whir up until your desired consistency is reached (I like a few chunks of fruit myself, but who's to say that you might not what a smoother pop? Go your own way, I say). Add a tablespoon or two of the simple syrup (depending on how sweet your fruit was to start) and mix well. Pour the fruit puree into the popsicle mold, taking care to leave a little room for expansion at the top. If your mold has a lid with stick slots, feel free to put that sucker on now, insert the sticks, leaving approximately 1.5" of stick visible; if not, freeze the pops for an hour, then insert the sticks. 

Depending on your freezer, your little frozen delights should be ready in 4-6 hours; I like to store mine in little snack-sized zip-top plastic bags.