Peach season is officially here and I’ve been trying my hand at incorporating this summer essential into as many recipes as possible. Truth be told, I don’t usually eat peaches. I’m allergic to raw stone fruit and so unless they’re cooked, I’m an itchy, swollen, sad person. So, I’ve been grilling, roasting and baking them, trying to consume as many peaches as I possibly can this way. While in the Okanagan last week, where the peaches are abundant, I made these roasted peach and basil pops which were a real crowd pleaser. If you haven’t had this combination before, whether in pop form or not, you must try it!
Roasted Peach and Basil Pops
4-5 peaches, sliced in half
4 tbsp agave, honey or simple syrup
6-8 basil leaves
1/4 cup lemon juice
Place peach halves cut side down on a baking sheet and roast at 350ºF. Let cool. Remove skins.
In a blender or food processor, puree the peaches, agave, basil leaves and lemon juice. Pour into popsicle mold and place in freezer for 30 minutes. Take out and put in popsicle sticks. You want to wait until the pops are slightly frozen so the sticks stay in place.
