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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