Top of the POPS!
New Zealand Woman's Weekly|January 16, 2023
It will truly feel like summer when you've got one of these frozen delights in hand
Top of the POPS!

 

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.

This story is from the January 16, 2023 edition of New Zealand Woman's Weekly.

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This story is from the January 16, 2023 edition of New Zealand Woman's Weekly.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

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