Each summer a fruit truck rolls into the parking lot of Buttermilk Mountain in Aspen, Colorado selling local peaches, apricots, and a few vegetables. And each summer when I visit, I make it my business to be a regular customer. There isn’t anything I don’t like about a sweet, juicy peach, except perhaps the short season.
Roasting improves the flavor of just about everything and fruit is no exception. Sugars caramelize and flavors intensify. It’s a great way to utilize slightly unripe fruit but even summer fruit will get a boost.
In this recipe the peaches are roasted but the raspberries are not. I think they look prettier that way. Coconut milk is used as a base, but you can experiment with soy milk, cows milk, or yogurt. Just stay away from the low fat or light versions as they create an icy texture in the popsicles.
Slice two peaches and place them on a parchment lined baking sheet.
Roast at 400F for 25 minutes. Remove from oven and allow to cool. Remove the peels.
Heat 1 can of coconut milk (13.4 oz.) and 3 T. maple syrup or honey in a saucepan. Stir to dissolve and remove from heat. Allow to cool. Pick over raspberries ( 6oz.) and set aside.
Pour 1 T. each of coconut mixture into 6 popsicle molds. Fill with fruit, alternating peaches and raspberries. Fill to the top with the coconut milk mixture. Check for air bubbles. Freeze for 1 hour before inserting wooden popsicle sticks.
Freeze for at least 4 hours before unmolding. Dip in hot water for 20 seconds to remove from molds.
Makes 6 popsicles