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.