Peach and Jalapeno Ice Pops

I love hot pepper jam and this recipe reminded me of just that.  The taste is amazing.  You taste the peachy goodness first then the bite from the jalapeno.  It's not overwhelming at all, but perfectly compliment each other. This recipe was taken from the People's Pops recipe book.

Ingredients

1-1/2 c sugar
1-1/2 c water

1-1/4 c simple syrup
1 jalapeno, sliced thin
5-6 large ripened peaches, halved
2 T fresh squeezed lemon juice

Preheat the oven to 350*.  Place the peaches cut side down on a baking sheet and bake until skins and flesh are tender, about 20-25 minutes.  Remove from oven and let cool.

Now make a simple syrup.  Combine the sugar and water and bring to a boil over medium heat, stirring until sugar is dissolved.  Measure 1-1/4 cups and refrigerate the remainder for another use.  Add the sliced jalapeno and simmer for 6 minutes.  Turn off the heat and let the pepper steep in the simple syrup until cool. Strain the syrup into a small bowl.  Set aside.

Discard the peach pits and whir the roasted peaches in a food processor until you have a puree.  You may leave it a bit chunky but not large chunks as they will become icy.  Transfer to a bowl or pitcher with a spout. Add the simple syrup and the lemon juice and stir until incorporated.

Pour the mixture into ice pop molds, leaving a little bit of space at the top for expansion.  Insert sticks and freeze until solid, about 4-5 hours. Unmold and transfer to plastic bags and return to freezer or serve immediately.

Enjoy!

Mascarpone & Buttermilk Ice Cream With Caramelized Peaches

Ingredients:

8 oz. mascarpone cheese, room temperature
3 C reduced fat buttermilk
1 C heavy cream
1 C sugar
1/2 tsp. vanilla bean paste or seeds from half a vanilla bean
1/2 tsp salt
4 peaches, peeled and diced
4 T butter
3 T brown sugar

Leave the buttermilk and heavy cream in the refrigerator until ready to use. Chill the beaters and mixing bowl at the same time.

In a saute pan, melt the butter with the brown sugar.  Add the peaches and cook until thick and caramelized over medium heat, about 10-15 minutes.  Cool completely.

Beat mascarpone cheese until smooth and creamy. Slowly add buttermilk, heavy cream, sugar, vanilla bean paste and salt. Beat just until blended.  Add to the container of ice cream maker and process according to manufacturer's directions.  Once ice cream has become thick, add in cooled peaches and serve.  Note: For a more hardened ice cream, transfer to a freezer safe container and chill in the freezer for about an hour.

Serve with a sprinkle of fresh nutmeg and a cookie if desired.

Keep it cool!