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.
- 200 gm caster sugar
- 4 ripe peaches, halved
- Juice of 1 orange
- 1 kg Greek-style yoghurt
- Scraped seeds of 1 vanilla bean
- 60 gm pure icing sugar, sifted
- 2 tbsp crushed freeze-dried raspberries (see note)
- 1 tsp citric acid
- 1/2 tsp bicarbonate of soda
- 1Preheat 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.
- 2Whisk 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.
- 3For 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.