Peach And Basil Ice Pops Recipes

PEACH-OAT BREAKFAST ICE POPS

Steps:

• Combine the peach, almond milk, lemon juice, honey, oats, preserves and a pinch of salt in a blender and puree until smooth.
• Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.
• The pops will keep in the freezer for up to 2 weeks.

GRILLED-PEACH AND ALMOND ICE POPS

Steps:

• Prepare a grill or large grill pan for high heat. Bring the ginger, sugar and 1/4 cup water to a simmer in a small saucepan. Cook on medium-low for 10 minutes. Let cool completely at room temperature, at least 30 minutes.
• Meanwhile, brush the peach halves all over with the butter. Place them cut-side down on the grill, and grill until very charred, about 5 minutes. Flip the peaches, and grill until the rounded side is charred in spots and the peaches are tender but not falling apart, about 5 minutes. Transfer to a plate to cool completely, about 20 minutes.
• Put the cooled peaches, preserves, 1/2 cup of the almond milk, lemon juice and a small pinch of salt in a blender. Strain the cooled ginger syrup into the blender, pressing the ginger pieces in the strainer with the back of a spoon to extract as much flavor as possible; discard the ginger. Puree the peach mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
• Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight.
• When ready to serve, put the remaining 1/2 cup almond milk in one drinking glass and the almonds in another. Unmold the ice pops, and dip the top of each into the almond milk, then into the almonds. Serve immediately.

PEACH-AND-BASIL CRUMBLES

Steps:

• Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.
• Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.
• Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.

PEACH AND BASIL ICE POPS

Steps:

• Blend peaches, peach nectar, and basil together in a blender until smooth; pour into ice pop molds and freeze until solid, about 4 hours.