Local Fruit Summer ‘Sicles
Many of you know Amy Maltzan for her Seasonal Cooking column in the magazine where she helps you figure out what to eat now, but did you also know she’s an active blogger? Yup, she’s got a good one called Eggs on Sunday and it’s so fantastic it even made the Saveur list of sites they love.
We knew you’d love her latest post on using her local fruit CSA to make these very refreshing popsicles and she kindly agreed to share the recipe with us. If you want the full story behind the inspiration for this recipe (and some pix of Amy’s adorable daughter picking raspberries) go right to her site and enjoy. Meanwhile, we’ve got some plums and blueberries in the fridge that we’re going to experiment with for this recipe. Looking for a u-pick farm where you can get some good fruit? Check our regional listing.
Roasted Apricot, Raspberry & Coconut Popsicles
By Amy Maltzan
adapted from here
As in the original recipe, you could swap the apricots out for two large peaches. I liked the coconut flavor in combination with the fruit, but I think they’d also be deliciously different using plain whole-milk yogurt.
Makes 6 (large) pops
3-4 medium apricots, sliced
1 can coconut milk (full fat)
3 tablespoons honey or maple syrup
6 oz., or about 1 cup, raspberries
1. Preheat oven to 400 degrees F. Place apricot slices on a baking sheet lined with parchment; roast for about 20 minutes or until starting to brown and soften. Let cool slightly, then remove the peels.
2. Meanwhile, heat coconut milk with honey or maple syrup just to dissolve. Set aside to cool slightly.
3. Pour 1 tablespoon of the coconut milk mixture into the bottom of each of six popsicle molds. Fill the molds about 3/4 of the way to the top with fruit, alternating layers of apricots and raspberries. Fill to the top with the remaining coconut milk mixture, and run a knife around the edges to check for any air bubbles. Freeze for at least 4 hours before unmolding to serve.