So now that we’ve all agreed that it’s popsicles and not ice pops, is it cream or creme? We vote for cream because creme is a little too fancypants.
Does anybody know why vendors at the farmers market never sell individual peaches? You always have to buy a big box of them, and they have such a short shelf-life, there’s no way anyone can finish so many peaches in a few days time. So what do with them? Well, you can serve grilled peaches as an alternative to peach pie or cobbler. Top them with some vanilla ice cream or granola for a (relatively) low-calorie dessert or serve them as a more savory side by sprinkling them with fresh herbs like thyme or rosemary and a little salt and pepper.
The absolute best, though, is making popsicles. And while grilling the peaches first intensifies their flavor, feel free to use fresh peaches instead.
- 1 tablespoon olive oil
- 1 teaspoon agave nectar or honey
- 4 peaches halved and pitted
- Cooking spray
- Combine olive oil and agave nectar or honey; brush over cut sides of peaches.
- Arrange peaches, cut side down, on a grill rack coated with cooking spray. Cook until caramelized.
- Remove from grill and top with fresh herbs, ice cream, granola, or anything else you like. Reserve 3 peach halves for popsicles, if you're making them.
- 1 vanilla pudding cup I use ZenSoy
- 1/4 c. milk I use soymilk
- 1 1/2 tbsp. granulated sugar you may want to use more if the peaches are tart
- 1/2 tbsp. vanilla extract
- 3 grilled peach halves
- Combine ingredients in a blender and blend until smooth. Pour into popsicle molds and freeze until solid.