Roasted Plum Ice Pops

Despite my best intentions for healthy eating, it seems that almost every fruit from my CSA share happens to go well with ice cream. So when the plums arrived, I opted for a healthier frozen treat: This PureWow recipe for Roasted Red Plum Ice Pops from the People’s Pops: 55 Recipes for Ice Pops, Shave Ice and Boozy Pops from Brooklyn’s Coolest Pop Shop (Ten Speed Press, 2012) by Nathalie Jordi, David Carrell and Joel Horowitz.

People’s Pops, available at locations throughout New York City (including the Brooklyn Flea, Chelsea Market, New Amsterdam Market and the East Village), use local, sustainably grown fruits and herbs for their ice pops. They are a long way from the frozen Kool-Aid pops we used to make when I was a kid. – Josie Rubio

Roasted-Red-Plum Ice Pops

Because the pops are frozen, it’s a nice way use up the CSA fruits and store them for a while.  Though the recipe specifies red plums, I used both red and yellow plums from the share. In medium sized molds, the recipe made about 7 pops. Make sure to remember to remove the pits after roasting!

Serves 7-10

  • 1¼ pounds plums, halved
  • ⅔ cup sugar
  • ⅔ cup water
  • 3 tarragon sprigs
  • 1 tablespoon fresh lemon juice (optional)

1. Preheat the oven to 350° F. On a baking sheet, arrange the plums cut side down and roast until their skins and flesh have softened, about 20 minutes. Remove from the oven and let cool.

2. Meanwhile, in a small saucepan, combine the sugar with the water and bring to a simmer over medium-high heat. Continue cooking, stirring frequently, until the sugar dissolves and the mixture is transparent. Remove from the heat, add the tarragon, cover and let steep for 10 minutes. Remove and discard the tarragon.

3. When the plums are cool, remove and discard the pits. In the bowl of a food processor, puree the plums, skins and all, and any pan juices. (You should have slightly more than 2 cups of puree.)

4. In a medium bowl, combine the pureed plums with the simple syrup and taste. (The mixture should be sweet yet slightly tart.) Add the lemon juice if desired.

5. Pour the mixture into the ice-pop molds, dividing it equally among the molds and leaving a little bit of room at the tops for it to expand. Insert sticks and freeze until solid, about 4 hours depending on the size of the molds.

6. Fill a sink with hot water and remove the tops from the molds, if needed. Carefully dip the mold into the water so that the whole ice pop is submerged but the water doesn’t get the pop wet. Hold it in the water for a few seconds, then carefully remove the ice pops. Transfer the ice pops to plastic bags and store in the freezer or serve immediately.

 

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