Taking Off, Cooling Down

When the heat broke last week, I thought we’d finally been granted a reprieve from the brutally hot New York summer.  Little did I know that it was only recharging.  From the number of friends posting screen shots of the weather forecast on Facebook, I know I’m not the only one mildly hysterical at the prospect of  a 102° week.  At least I had rocket pops on standby.

When I decided to make paletas for the fourth of July weekend, I was more excited to finally use my popsicle molds (an impulse busuffering top shelf neglect).  I’d loved Gaby Camacho’s raspado recipes last summer so I wanted to try her paletas de duraznos con miel (peach and honey ice pops).

By the time I got to chopping and pureeing peaches a few days later, the heat had set back in with a vengeance and I was ready to climb into the freezer with them, willing them to set faster.  Two hours later, I had the relief I was looking for – now to see how long it’ll last.

Paletas de Duraznos con Miel/Peach & Honey Ice Pops
Adapted from A Chef Perfect the Paleta of Childhood by Gaby Camacho for the SF Gate.

2 1/4 teaspoons unflavored gelatin
1/4 cup honey
5 cups peaches, diced
1/2 cup cubed peaches

Puree diced peaches in a blender of food processor until smooth then strain.  It should  about 3 cups of peach juice.

Combine the gelatin and honey in a large glass bowl.  Bring peach juice to a boil over medium heat.  Add to the gelatin mixture.  Add 1/3 cup of cold water and blend well.

Pour into the molds and sprinkle cubed peaches into each mold*.  The mixture will expand in the freezer so leave about a 1/4″ of room at the top if lidded.  Freeze for at least two hours before serving.  If you have any difficulty un-molding, run the mold briefly under warm water.

Makes 10 small or 6 large paletas.

*I used my rocket molds which held about a 1/4 cup of puree but standard molds will hold about 1/3 cup.