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Categories:Viewed: 19 - Published at: 9 years ago
Ingredients
- One 6-inch piece fresh ginger, unpeeled, sliced into very thin rounds (about 1 cup)
- 1/3 cup sugar
- 1 pound ripe yellow peaches (about 3 peaches), peeled with a vegetable peeler, halved and pitted
- 1 tablespoon unsalted butter, melted
- 2 tablespoons peach preserves
- 1 cup plain unsweetened almond milk
- 1 tablespoon fresh lemon juice
- Kosher salt
- 1/2 cup smoked almonds, finely chopped
Method
- Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks
- 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.
