Top of the POPS!

It will truly feel like summer when you've got one of these frozen delights in hand

 

Roast peach & raspberry melba pops 

MAKES 12 PREP + COOK TIME 1 HOUR 30 MINUTES + REFRIGERATION & FREEZING 

¾ cup (165g) caster sugar

¾ cup (180ml) water

1 tablespoon glucose syrup

5 medium ripe yellow peaches  (750g), halved, stones removed (see tip)

2 tablespoons brown sugar

2 teaspoons lemon juice

1 teaspoon vanilla bean paste 

1 teaspoon red wine vinegar

125g raspberries

12 popsicle sticks

 

1 Combine sugar, water and glucose in a small saucepan over high heat. Stir, without boiling, until sugar dissolves. Bring to the boil, without stirring. Remove from heat and transfer to a heatproof jug. Refrigerate for 1 hour or until cold.

2 Preheat oven to 180°C. Place peaches, brown sugar, juice and vanilla in a large bowl, tossing gently to combine. Transfer peaches, cut-side up, to a baking paper-lined oven tray. Roast for 50 minutes, turning once, until caramelised; cool. Remove skins. Blend flesh with 1 cup of the sugar syrup and vinegar until smooth.