Peach Melba pops

Peaches and raspberries are the backbone of a Peach Melba. Here we've reimagined this classic Australian dessert in icy-pole form, with a few tweaks along the way (such as roasting the peaches) for an even more memorable finish to a meal.
Peach Melba popsBen Dearnley

Here peaches are roasted to deepen their flavour, then puréed and mixed with a yoghurt base. A raspberry sherbet adds an intense fruity burst; if you can’t get freeze-dried raspberries, leave them out of the sherbert and freeze fresh berries instead to crumble on top. Begin this recipe a day ahead to freeze the pops.


Raspberry fizz


1.Preheat oven to 200°C. Scatter sugar in a roasting pan just large enough to fit peaches snugly in a single layer. Place peaches cut-side down in sugar, stand for 5 minutes, then turn cut-side up. Drizzle orange juice and 60ml water around peaches and roast, basting occasionally, until caramelised (20-25 minutes). Purée peaches and any pan juices in a blender until smooth.
2.Whisk yoghurt, vanilla seeds and 250ml peach purée in a bowl to combine and pour into 100ml popsicle moulds, filling to 1cm below rims. Top up each mould with remaining peach purée, insert a wooden popsicle stick in each and freeze overnight. Dip moulds in hot water to unmould popsicles.
3.For raspberry fizz, combine ingredients in a dry airtight container, seal and set aside until required. Scatter the fizz over popsicles to serve.

Freeze-dried raspberries are available from The Essential Ingredient and select delicatessens.


Related stories