PEACH AND ORANGE BLOSSOM HONEY POPS
Steps:
- 1. Place the yogurt, milk, condensed milk, honey, peaches and preserves in a blender. Blend until smooth. 2. Divide the mixture evenly among the pop molds, pouring so that you leave about one-half inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the liquid to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy unmolding, run the frozen pops under warm water for 10 to 15 seconds before removing them. Each of 8 popsicles: 170 calories; 5 grams protein; 26 grams carbohydrates; 1 gram fiber; 6 grams fat; 4 grams saturated fat; 12 mg. cholesterol; 24 grams sugar; 34 mg. sodium.
ROAST PISTACHIO-STUFFED PEACHES WITH ORANGE BLOSSOM CREAM
What dessert says summer better than roasted peaches filled with sweetened pistachios alongside a delicate orange blossom cream? Nectarines also work well
Provided by Diana Henry
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the peach halves in a gratin dish in a single layer without too much space around them (otherwise the apple juice will simply reduce and burn).
- Crush the pistachios roughly using a pestle and mortar, then mix in the lemon zest, sugar, egg and 1 tsp orange blossom water. Fill the cavity of each peach with this stuffing, mounding it over the top if you have too much.
- Mix the apple juice with the rest of the orange blossom water and pour it around the peaches. Bake for 30-45 mins, depending on ripeness. The peaches should be tender and slightly caramelised on the top.
- Whip the cream until it holds its shape, then add the orange zest and sugar, and taste for sweetness. Stir in 1/2 tsp of the orange blossom water and taste. Add more if you like, but be careful not to make the cream too perfumed.
- Serve the peaches at room temperature, with a little icing sugar sifted on top, some of the cooking juices spooned around and the cream on the side.
Nutrition Facts : Calories 347 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein
ORANGE HONEY SYRUP
Categories Condiment/Spread Sauce Dessert Quick & Easy Low Sodium Orange Honey Gourmet
Number Of Ingredients 5
Steps:
- In a heavy saucepan combine the honey, the orange juice, the water, and the zest and simmer the mixture, stirring occasionally, for 20 minutes, or until it is reduced to 1 1/3 cups. (If the syrup is reduced too much, it becomes too thick and too sweet.) Stir in the Manto and let the syrup cool. The syrup may be made 1 week in advance and kept, covered, at room temperature.
- Makes about 1 1/3 cups
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- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Transfer sliced peaches to the baking sheet and gently toss with 2 tablespoons honey and a dash of salt. Arrange the peaches in a single layer. Roast for 30 to 40 minutes, stirring halfway, or until the peaches are soft and juicy (watch the edges in particular).
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- Let the peaches cool, then scrape the peaches and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together.
- Use the spoon to transfer the yogurt blend into the popsicle mould. You might have to push the peaches down into the molds, but they shouldn’t put up too much of a fight. Insert popsicle sticks and freeze for at least four hours.
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