Description

Imagine pulling a chilled ice pop from the freezer, bursting with the smoky-sweet flavor of grilled peaches, a hint of spicy ginger, and a crunchy almond coating

Ingredients

This recipe uses fresh and pantry ingredients for a flavorful, textured pop. Here’s what you need and why each matters:

Fresh Ginger (6-inch piece, unpeeled, thinly sliced, ~1 cup): Creates a spicy syrup.
- Why it matters: Adds a warm, zesty kick that complements the peaches.
- Substitution: Use 1 tsp ground ginger (reduce sugar slightly) or store-bought ginger syrup (2-3 tbsp).
Sugar (1/3 cup): Sweetens the ginger syrup.
- Why it matters: Balances ginger’s spice and enhances peach flavor.
- Substitution: Use honey, maple syrup, or a sugar substitute like Swerve (adjust to taste).
Ripe Yellow Peaches (1 lb, ~3 peaches, peeled, halved, pitted): The star flavor.
- Why it matters: Provide sweet, juicy flavor with a smoky char from grilling.
- Substitution: Use nectarines or canned peaches (drained, skip grilling).
Unsalted Butter (1 tbsp, melted): Enhances grilling.
- Why it matters: Promotes charring and adds richness to peaches.
- Substitution: Use olive oil or vegan butter for dairy-free.
Peach Preserves (2 tbsp): Boosts peach flavor.
- Why it matters: Adds concentrated sweetness and depth.
- Substitution: Use apricot preserves or extra grilled peach puree.
Plain Unsweetened Almond Milk (1 cup): Creates a creamy base.
- Why it matters: Adds a light, nutty creaminess without overpowering the fruit.
- Substitution: Use coconut milk, oat milk, or whole milk for a richer texture.
Fresh Lemon Juice (1 tbsp): Brightens the flavor.
- Why it matters: Enhances peach flavor and prevents browning.
- Substitution: Use lime juice or a pinch of citric acid.
Kosher Salt (small pinch): Balances sweetness.
- Why it matters: Enhances all flavors without making the pops salty.
- Substitution: Use sea salt or skip if preferred.
Smoked Almonds (1/2 cup, finely chopped): Add crunchy texture.
- Why it matters: Provide a smoky, nutty coating that ties in the grilled flavor.
- Substitution: Use regular almonds, pecans, or skip for a smoother pop.

Pro Tip: Choose ripe, fragrant peaches that yield slightly to pressure for the best flavor. Toast and chop almonds in advance for quick assembly.

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Instructions

Make the Ginger Syrup:
- In a small saucepan, combine 1 cup thinly sliced fresh ginger, 1/3 cup sugar, and 1/4 cup water.
- Bring to a simmer over medium-low heat and cook for 10 minutes, stirring occasionally.
- Remove from heat and let cool completely at room temperature, about 30 minutes.
- Tip: Stir to dissolve sugar fully; strain well to extract maximum flavor.
Grill the Peaches:
- Preheat a grill or large grill pan to high heat (about 400-450°F).
- Peel, halve, and pit 1 lb (about 3) ripe yellow peaches using a vegetable peeler.
- Brush the peach halves all over with 1 tbsp melted unsalted butter.
- Place cut-side down on the grill and cook until very charred, about 5 minutes.
- Flip and grill the rounded side until charred in spots and tender but not falling apart, about 5 minutes.
- Transfer to a plate and let cool completely, about 20 minutes.
- Tip: Ensure deep char marks for smoky flavor; cool peaches fully to avoid curdling the almond milk.
Blend the Mixture:
- In a blender, combine the cooled grilled peaches, 2 tbsp peach preserves, 1/2 cup plain unsweetened almond milk, 1 tbsp fresh lemon juice, and a small pinch of kosher salt.
- Strain the cooled ginger syrup into the blender, pressing the ginger pieces with a spoon to extract flavor; discard the ginger solids.
- Puree until completely smooth, scraping down the sides if needed.
- Transfer the mixture to a large liquid measuring cup with a pouring spout.
- Tip: Blend thoroughly for a silky texture; taste and adjust lemon juice for brightness if needed.
Fill and Freeze:
- Pour the peach mixture into 4-6 ice pop molds (4-oz or 3-oz size), leaving 1/4 inch of space at the top for expansion.
- Insert ice pop sticks into each mold.
- Freeze until solid, 5 hours to overnight.
- Tip: Tap molds gently to remove air bubbles; ensure sticks are centered for easy removal.
Serve:
- Place 1/2 cup plain unsweetened almond milk in a shallow glass and 1/2 cup finely chopped smoked almonds in another.
- Unmold the ice pops by dipping molds in warm water for 5-10 seconds, then gently pull on the sticks.
- Dip the top of each pop into the almond milk, then into the chopped almonds for a crunchy coating.
- Serve immediately, optionally in chilled glasses to catch drips.
- Health Benefit: Peaches provide vitamin C and antioxidants, almond milk and almonds offer healthy fats, but sugar makes it a treat to enjoy in moderation!